POWERHOUSE VEGE PLATTER
Ready in 1 hour Serves 4
1kg beetroot, peeled and cut into 3cm wedges 4 large carrots, peeled and cut into finger-sized batons 1 large red onion, cut into 1cm wedges 4 Tbsp extra virgin olive oil 1 tsp each sugar and salt Ground black pepper, to taste 400g can chickpeas, rinsed and drained 2 cloves garlic, crushed ¼ cup natural yoghurt, plus extra to serve 2 Tbsp lemon juice ¼ cup each chopped parsley leaves and chopped mint leaves 2 tsp apple glaze or pomegranate molasses ½ cup roasted hazelnuts, chopped ½ tsp sumac (optional) Preheat oven to 180C fanbake. Line two oven trays with baking paper for easy clean-up. Place beetroots on one tray and carrots and onion on the other. Drizzle each tray with 1 Tbsp oil, toss to coat and season with sugar, salt and pepper. Spread out on trays and bake until tender and just starting to caramelise (35-40 minutes). To make a creamy beetroot hummus, place half the cooked beetroots in a food processor with chickpeas, garlic, yoghurt, lemon juice and remaining oil. Blend to a smooth puree. Season to taste. To assemble, spread hummus on to a platter. Toss the remaining beetroots with the carrots, onions and herbs and pile on top. Finish with a drizzle of apple glaze or pomegranate molasses, a dollop of extra yoghurt and a sprinkle of hazelnuts and sumac, if using, to serve.
Annabel says:
Eating family-style from shared platters placed in the centre of the table is such a friendly way to eat — the informality of passing food around makes everyone feel relaxed.