Salad of Vegetables From the Stove

Preheat oven to 200 degrees.

Peel the potatoes, sweet potatoes and turnips, rinse and cut into large pieces. Peel onions and cut into halves or quarters according to size. Rinse and dry tomatoes and herb sprigs. Do not peel the garlic cloves, just press them slightly smooth.

Place the vegetables and the garlic cloves on a baking tray, sprinkle with oregano, thyme and rosemary, place the herb sprigs on top and spread the oil evenly over them, season with pepper and season with salt. Roast in the oven for an hour, then add the tomatoes and cook for another fifteen minutes.

Mix a salad dressing with vinegar, oil, capers, mustard, pepper and salt.

Divide the vegetables evenly on plates, squeeze the garlic from the bowl and drizzle everything together with the dressing.

Serve with lamb chops, which can be marinated in olive oil, garlic and rosemary for a while and then seared on both sides in a dry grill pan.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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