Caramelised beet­root and zuc­chini salad with sumac yo­gurt

Central and North Burnett Times - - LIFE -

Gluten free, veg­e­tar­ian, su­gar free Serves 4

In­gre­di­ents Roasted vegeta­bles:

600g beet­root, peeled and sliced into even wedges 3 large zuc­chini, sliced into 3cm ba­tons 1 tsp ground cumin 1 tsp ground cin­na­mon 2 tbs ex­tra vir­gin olive oil Sea salt and freshly ground black pep­per

Sumac yo­gurt:

125g nat­u­ral Greek yo­gurt ½ lemon, juiced 1 tsp sumac 1 gar­lic clove, finely grated

Salad

1 spring onion, thinly sliced 2 sprigs dill, chopped 100g baby rocket

Method

Pre­heat oven to 200C. Spread beet­root wedges and zuc­chini ba­tons in a sin­gle layer on a lined roast­ing tray (or two). Toss with cumin, cin­na­mon, oil and a pinch of salt and pep­per. Roast for 35–40 min­utes or un­til caramelised on the edges, toss­ing oc­ca­sion­ally. While the vegeta­bles are roast­ing, place yo­gurt, lemon juice, sumac and gar­lic in a bowl and stir to com­bine. Taste and sea­son. Al­low roasted vegeta­bles to cool slightly. Place in a bowl to­gether with spring onion, dill and rocket. Add dress­ing and toss to com­bine. Trans­fer to a serv­ing bowl or in­di­vid­ual bowls. Sprin­kle with ex­tra sumac to serve.

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