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Roasted roots fattoush

Ingredients

  1. Step 1 2 turnips , peeled and cut into wedges
  2. Step 2 4 parsnips , peeled and cut into quarters lengthways
  3. Step 3 1 swede , peeled and cut into wedges
  4. Step 4 2 tbsp dukkah , plus extra for sprinkling
  5. Step 5 4 tbsp olive oil
  6. Step 6 3 pitta breads
  7. Step 7 ½ tbsp sumac
  8. Step 8 large pack parsley , roughly chopped
  9. Step 9 small pack mint , leaves picked and roughly chopped
  10. Step 10 1 red chilli , thinly sliced, deseeded if you don't like it too hot
  11. Step 11 100g pomegranate seeds
  12. Step 12 75g butter
  13. Step 13 1 lemon , juiced
  14. Step 14 200g natural yogurt
Roasted roots fattoush
Calories: 466 Carbohydrate: 48 g Protein: 11 g Fat: 22 g
Cook time: 80 minutes Prep time: 20 minutes Total time: 100 minutes Servings: 6

TAGS

Side Dish Supper middle eastern 3 of 5-a-day Budget Calcium Fattoush Fibre Folate salad Sophie Godwin Vegetarian Vit C Winter

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char.
  2. Step 2 Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 15 mins until golden and crisp, then set aside.
  3. Step 3 For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt.
  4. Step 4 Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds. Drizzle over some of the dressing, and serve the remainder on the side.