This is one for the middle of the table, although it would also make a tasty starter with large chunks of goats’ curd dolloped on top, or even some thinly sliced smoked chicken breast.
- Preheat the oven to 180°C (350°F/Gas mark 4).
- Put the garlic in a pan, cover with 3cm water and add ½ teaspoon of fine salt.
- Bring to the boil, then cook over a medium heat until the water has almost evaporated.
- Put the garlic, sweet potatoes, pears, chillies, rosemary, olive oil and half the sesame oil into a roasting dish.
- Sprinkle on 1 teaspoon of salt and plenty of freshly ground black pepper.
- Roast in the oven for 45 minutes, tossing twice.
- Add the courgettes, hazelnuts and remaining sesame oil and toss together, then cook until the pears and sweet potato are cooked through, about 20 minutes.
- Remove from the oven and stir in the spinach.
- Serve warm or at room temperature.
Extract from Savour: Salads for all Seasons by Peter Gordon (Jacqui Small, £25).
Main image by Lisa Linder.