1 large leek, white and light green part only
1 small fennel bulb
8-10 radishes, trimmed and cut into quarters
1 large apple, cored and diced
2 cups bread cubes (3-4 slices of bread)
1/4 cup-ish grapeseed oil, divided
5 sprigs of thyme, leaves removed
large handful of pea shoots
10 blades of chives, minced
5 sprigs of parsley, chopped fine
salt and pepper dressing:
1 small shallot, minced
2 tsp grainy mustard
juice of 1 lemon
1/4 cup white wine vinegar
1 tbsp maple syrup (or honey, agave etc)
salt and pepper
1/2 cup grapeseed oil
1. Preheat the oven to 400F. Line one baking sheet with parchment and set aside along with a ceramic/glass baking dish.
2. Clean and cut the leek in half lengthwise. Slice halves on the diagonal into 1/2 inch pieces. Place in a large bowl.
3. Trim tops from the fennel bulb. Cut bulb in half from the cut side down through to the base. Remove core and tough outer layer. Cut halves into lengthwise slices. Place in the same bowl as the leeks. Toss these vegetables with half of the thyme leaves, half of the grapeseed oil (2 tbsp), salt and pepper. Dump vegetables into ceramic/glass baking dish. Set aside.
4. In the same bowl, toss diced apples and radishes with remaining thyme, 1 tbsp of the oil, salt and pepper. Dump these onto the parchment lined baking sheet.
5. Place all vegetables into the oven on the same shelf and roast. The leeks/fennel will require a mid-way flipping to achieve even browning. The apples/radishes will take about 15 minutes, while the leeks/fennel will take 20-25 minutes. When vegetables are softened and coloured a bit, remove them from the oven and allow to cool.
Line another baking sheet with parchment. Toss the bread cubes with the remaining oil, salt and pepper. Dump onto the baking sheet and toast in the oven for 10 minutes, or until golden and crisp. Remove and set aside.
6. Make the dressing: in a medium bowl, whisk together the shallots, vinegar, lemon juice, maple syrup, salt and pepper. Add the oil slowly, whisking quickly to combine the dressing. Set aside.
7. Combine the cooled roasted vegetables, dressing, chopped chives, parsley and half of the pea shoots in a large bowl. Toss to combine. Garnish finished plate with remaining shoots. Serve.
Recipe & photo courtesy of The First Mess