As the days grow shorter and the feeling that summer’s nearly over sets in, I like to cheer myself up by dreaming about all the delicious food that autumn brings. From a culinary perspective, this is probably my favourite time of year. I begin to crave proper roast dinners and puddings that should only be eaten with custard, and look forward to cosy evenings spent lazily recovering from having eaten one roast potato too many.
Given that it’s only early September and I’m probably getting a bit ahead of myself with these thoughts of hearty autumn fare, I’ve chosen a recipe that bridges the gap between the two seasons.
This warm salad showcases some of the flavours that I love most: creamy, tangy goat’s cheese, earthy root vegetables and salty smoked pancetta. The toasted sunflower seeds add a satisfying crunch and the light dressing brings it all together. What’s more, after eating this salad, you’ll still have room to tuck into an indulgent autumn dessert.