Roasted turnips with peppery watercress, walnuts and cider-mustard vinaigrette.
180 gTurnip
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40 gWatercress
15 gWalnuts
2 tspApple cider vinegar
3 gDijon mustard
0.5 tspHoney
1 tspCooking oil
1 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 210°C (410°F). Cut the turnips into 1.5 cm wedges, toss with cooking oil, salt and pepper, and spread on a tray. Roast for 25-30 minutes until golden and tender, turning once.
Toast the walnuts in a dry skillet over medium-low heat for 3 minutes, stirring, then chop. Wash and dry the watercress.
Whisk the cider vinegar, mustard, honey and dressing oil. Let the turnips cool for a few minutes, then combine with the watercress, walnuts and dressing; serve while the turnips are still warm.