Caramelised beetroot and zucchini salad with sumac yogurt
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
125g natural Greek yogurt ½ lemon, juiced 1 tsp sumac 1 garlic clove, finely grated
1 spring onion, thinly sliced 2 sprigs dill, chopped 100g baby rocket
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.