Roasted turnips, potatoes and beetroot with hazelnut-androse and yoghurt Serves 4
Preheat your oven to 180˚C/350˚f/gas mark 4. Wash the turnips, beetroots and potatoes and cut into even-sized wedges (unless they’re very dirty, don’t peel them). Peel and chop the onion and toss everything together with the garlic in olive oil before arranging in a single layer in an ovenproof dish. Add the herbs, season and put in the oven for 45 minutes or until tender.
Meanwhile, prepare the dukkah by grinding together the nuts, seeds, petals, peppercorns and salt, either with a pestle and mortar or a spice grinder, until coarse. In a separate bowl, mix together the Greek yoghurt and tahini.
To assemble the dish, drop dollops of tahini yoghurt onto plates, using the back of a spoon to spread it. Remove the vegetables from the oven, discarding the herb sprigs, then toss together with the rocket or watercress. Spoon this mixture over the yoghurt and sprinkle each dish with the dukkah. Serve immediately.