Roast veg and pesto salad

This dish is a celebration of "complex biology": we pair the caramelized sweetness of roasted brassicas with the raw, enzyme-rich power of fresh garden greens.

From the farm:

• Broccoli & cauliflower:  crunchy, vibrant, and packed with sulfur-rich phytonutrients.
• Fennel: For that anise-like sweetness that transforms beautifully when roasted.
• Celery: Don't just eat it raw! Roasting stalks gives them a unique, naturally salty character.
• Rocket: The base of our pesto, providing a bold, peppery depth.
• Sorrel: Our secret ingredient - it brings a natural lemony acidity to the dish, so there's no need for store-bought lemons.

Preparation:

1. The roasted base

Cut the broccoli and cauliflower into small florets. Slice the fennel into 1cm wedges (save those feathery green fronds!) and slice the celery diagonally. Toss generously with extra virgin olive oil and a pinch of sea salt. Roast at 200°C for 20-25 minutes until the edges are crispy and caramelized.

2. The ‘zing’ pesto

While the vegetables roast, prepare this raw topper to preserve the vitamin C and enzymes in your greens. In a blender or mortar and pestle, combine two handfuls of rocket, a handful of sorrel, one clove of garlic, some toasted walnuts (or sunflower seeds), and plenty of olive oil. Pulse until chunky.

3. Assembly

Toss the hot roasted vegetables in a large bowl with the fresh pesto. The residual heat will release the aroma of the sorrel without "cooking away" its delicate nutrients. Top with the reserved fennel fronds.

Why is this a ‘nutrient dense’ champion?

1. Bioavailability: The vitamin K in brassicas is fat-soluble - high-quality olive oil ensures these nutrients actually reach your cells.
2. The sorrel secret: Sorrel’s high vitamin C content helps your body absorb the iron found in the rocket and broccoli.

Zero waste: By using the celery stalks and fennel fronds, you are eating the whole plant - exactly where different protective phytonutrients are often concentrated.