Autumn is a great time of year for devising recipes. The end of summer is usually peak time for lots of different vegetable produce. With so much that is at its best in terms of taste and freshness there are exciting possibilities. Here's a dish that came mostly from my own garden but you should be able to find all the ingredients at a local market in Tasmania. This salad was excellent warm and just as satisying when the cold leftovers had their turn on the table.
Ingredients

• handful of fresh beans in pods
• 2 new potatoes
• 1/2 red onion
• 1 beetroot
• 1 tomato
• 2 Tbs fresh herbs of your choice
• 2 tsp infused oil of your choice
• juice of half a lemon
• seasoning to taste
• sprouts for garnish

Method

1. Cut the beetroot into smallish cubes about fingernail size. Steam for 3 minutes.
   
2. Trim the beans and slice diagonally into short sections. When the beets's 3 mintues are up, add them in a layer on top and steam another 2 minutes.
3. Chop the potatoes into cubes similar to the beets. Add to the steamer when the beans' 2 minutes are up and steam another 5 minutes.
4. Meanwhile chop the tomato into small cubes, finely chop the 1/2 red onion and shred the herbs. I used 1 tablespoon each of parsley and sorrel.
5. When the vegetables have finished steaming, rinse quickly under cold water then drain and place in a bowl. Add the tomato, onion and herbs and toss lightly.
6. Measure 2 tsp of infused oil - I used 'flavours of Italy' by Rosedale Park - and squeeze the juice of half a lemon into the bowl. Add seasoning to taste and toss lightly. Serve warm with a garnish of fresh sprouts and edible flower petals such as calendula.
   

Time: 20 mins.
Serves: 2
Gluten-free & nut free: yes!
Low-fat: use a low-fat dressing instead of the infused oil
Variations: try a different root vegetable instead of or in addition to the beetroot. Try grilled tomatillos in place of the tomatoes.