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Roast vegetables are pure comfort food for me. They bring back memories of my mother and grandmother’s roast nights.  Big chunks of vegetables lovingly basted in beef dripping, sitting in with a chicken and all the flavours melding together. The flavour of roasted vegetables in duck fat brings those memories back.

This is a really easy recipe you can quickly prepare and throw into the oven. An ideal dish to make as it is just as delicious served hot as a side dish or served cold the next day as a salad. You can vary the quantity of your vegetables depending on what you have and what you like.  



Duck Fat Roasted Vegetable Salad

  • Servings: 4
  • Difficulty: easy
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2 Kumera (sweet potatoes)
2 carrots
2 parsnips
1 onion
1tsp Turmeric – or you can vary your spice, depending on taste and try using chilli powder, or cumin.
salt and pepper to taste
4 tbsps Duck Fat (or Beef dripping)
3 tbsp Basil Pesto – when basil is out of season I use Delmaine brand
3 cups baby spinach
200g Feta (if you tolerate dairy)

  • Pre heat oven to 200c/390f
  • Peel and slice onion
  • Peel and wash Kumera (sweet potatoes), carrots and parsnips.
  • Slice into even sized chunks.
  • Add vegetables to a large baking or roasting dish.
  • Dot the duck fat or dripping over the vegetables and sprinkle over your chosen spice, salt and pepper.
  • Place in oven.
  • Flip vegetables over after 20 mins
  • The vegetables will be cooked when they are soft on the inside, (test with a fork), and lightly browned on the outside.
  • Baking times will vary and depend the size of your vegetables.
  • Remove from the oven.
  • Mix through the basil pesto.
  • Arrange spinach on a serving dish.
  • Add roasted vegetables
  • Gently mix in the feta.
  • Serve warm or refrigerate and serve cold.

If you do have leftovers that you don’t plan to use for lunch then fry them up with some free range bacon and you have roast vegetable hash!