This root vegetable salad is just so good! I can't stop thinking about what a wonderful pantry my garden truly is whenever we have this dish. I make it with plenty of homegrown root vegetables, beans, leafy greens and fresh herbs.

You can use some other meat than chicken too of course, or eat it just as it is as a lighter vegetarian dinner.

Instructions:

Peel the root vegetables and cut them into slices.
Put them on an oven tray and add some olive oil.
Season with salt.
Bake in the oven on low heat, around 300 degrees (150 degrees Celsius) for about an hour until the root vegetables are soft and get some color.

Make a dressing with oil, vinegar, some honey, salt, pepper and sliced leek.

Put the baked root vegetables in the dressing and let them marinate while you fry the chicken.

Grind salt, pepper, fennel, cumin seeds and thyme.
Wipe the chicken dry, put the herb mix on the chicken and massage it.
Heat a pan and put a little bit of butter and some olive oil in it.
Put the chicken in the hot pan and lower the heat a little bit.
Pan-fry the chicken for 1-2 minutes on every side until the chicken gets some color.
Put a lid on top and keep frying the chicken on residual heat for about 10 minutes. Be careful not to burn the meat, remove the pan from the heat if necessary.
Add some more butter/oil if you want to.
Use a fork or a knife to put some pressure on the thickest part of the filet. If pink fluid appears, cook it a bit longer.
Let the chicken rest on plate with a lid on top.

Mix the root vegetables with beans (for example snap beans of fava beans), fresh lamb's lettuce, spinach, kale or lettuce and grated carrot.

Cut the chicken into smaller pieces and serve with the root vegetable salad and a nice yogurt and honey sauce. Heat the honey in the microwave before pouring it into the yogurt.

Recipe: Sara Bäckmo
Photo: Maria Fors Östberg