Serves 2
Ingredients
- 90g/3¼oz extra virgin rapeseed oil
- 20 garlic cloves (about 200g/7oz), peeled
- 1 red onion , quartered, keeping the stalk end intact
- 1 fennel , quartered
- 4 violet artichoke hearts
- 2 baby chicory , halved
- sea salt and freshly ground black pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 4 sage leaves
- 80g/3oz balsamic vinegar , preferably aged 8 years
- 2 tbsp pumpkin seeds , toasted
- 30g/1oz parmesan shavings
- 50g/1¾oz air-dried ham (such as Bayonne or Parma ham ), torn
- 6 rye bread croûtons
Method
For the braised summer vegetables, preheat the oven to 120C/250F/Gas 1.
Heat the rapeseed oil on a medium heat in a large oven-proof saucepan and fry the garlic for 5-7 minutes, or until golden-brown. Add the remaining vegetables, sea salt and freshly ground black pepper and continue to cook for five minutes.
Add the herbs, vinegar and 80g/3oz water. Stir to combine and place in the oven for 75-85 minutes.
To serve, arrange the roasted vegetables on a large platter and garnish with the seeds, parmesan shavings, ham slices and croûtons.