Here’s how it started

One of the things I enjoy most about cooking is that it doesn’t always go to plan. That’s not a failure—it’s often where you learn the most.

This meal began with a tree full of persimmons.

I had the idea of making a warm autumn salad of roasted persimmons, pumpkin, carrots and lamb backstrap. It sounded like the perfect combination of sweet roasted vegetables, peppery greens and tender lamb.

So I gathered what I had on hand. Pumpkin, carrots, a capsicum that needed using, half a red onion, rocket, feta, walnuts and, of course, the persimmons.

Then I did something I don’t always see in recipes—I stopped and tasted.

The first persimmon had a noticeably astringent finish. I peeled another one and it was a little better, so I thought roasting might mellow it further. After fifteen minutes in the oven I tried again.

Still astringent.

Back into the oven for another ten minutes.

Still not right.

At that point the recipe changed.

Rather than forcing an ingredient into the dish because it was part of the original plan, I left the persimmons out altogether.

The pumpkin, carrots, capsicum and red onion roasted beautifully, caramelising around the edges and filling the kitchen with that unmistakable smell of vegetables at their best. They were tossed through fresh rocket with crumbled feta and toasted walnuts, then topped with slices of medium-rare lamb backstrap and finished with a simple dressing of extra virgin olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper.

The persimmons will have their day. They’ll stay on the bench a little longer until the tannins have disappeared and they’re properly ripe. Then I’ll try the original idea again.

In the meantime, dinner was no disappointment. In fact, it was a reminder of something I think is worth remembering in both cooking and gardening.

Nature works to its own timetable.

Sometimes the best decision isn’t to keep pushing a recipe towards what you imagined. Sometimes it’s to listen to what the ingredients are telling you and cook the meal they’re ready to become.

Tonight, that’s exactly what happened. And it was delicious.

Vegetables out of the Oven – still warm

This finished plate – delicious

Recipe: Warm Roast Vegetable Salad with Lamb Backstrap

Serves: 2

Ingredients

For the roasted vegetables

• 300–400 g pumpkin, peeled and cut into bite-sized pieces
• 2 carrots, sliced into thick rounds
• 1 red capsicum, roughly chopped
• ½ red onion, sliced into wedges
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• A few sprigs of fresh thyme or rosemary (optional)

For the salad

• 2 generous handfuls of rocket
• 75–100 g feta, crumbled
• A handful of walnuts, lightly toasted

For the lamb

• 1 lamb backstrap (about 350–400 g)
• Olive oil
• Salt and freshly ground black pepper

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Juice of half a lemon
• Salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Toss the pumpkin, carrots, capsicum and red onion with the olive oil, salt and pepper. Spread them over a roasting tray in a single layer.
3. Roast for 35–40 minutes, turning once, until the vegetables are tender and caramelised around the edges.
4. While the vegetables are roasting, season the lamb with olive oil, salt and pepper. Sear in a hot pan until browned on all sides, then finish to your preferred doneness. Rest for 5–10 minutes before slicing.
5. Whisk together the dressing ingredients.
6. Place the rocket in a large bowl, add the warm roasted vegetables, feta and walnuts, then drizzle over the dressing and toss gently.
7. Divide the salad between two plates and top with slices of rested lamb backstrap.

Notes

This recipe originally included roasted persimmons. Mine weren’t quite ripe enough and remained astringent even after roasting, so I left them out. Next time, when the fruit has fully ripened, I’ll try adding peeled, roasted persimmon wedges to the salad. If they work as I hope they will, I’ll update this post with the results.