I have Heidi Swanson's blog 101 cookbooks to thank for this. Whenever I need to make something healthy and vegetarian, to her wisdom I will travel. The salad is what we're talking about here, not the fritters, which despite being delicious, have the unfortunate appearance of grass cow pats. Heidi made her version of this salad with delicata squash, a summer veg which can be cooked with the skin intact, giving it a pleasing stripey look, however, this being Winter, I adapted and used butternut. The combination of miso and olive oil was intriguing and had the most amazing nutty, sweet and tangy flavour, coupled with some spice from harissa. Toasted almonds added crunch and a toasty taste and the radishes helped cut through all the richness. Superb.
