Middle Eastern vegan flavours take root
Egyptian roasted root salad
This is a delicious Middle Eastern bread salad, using winter vegetables, flavoured with sumac and dukkah. Dukkah is an Egyptian spice (like za’atar) and is put on to everything from hummus to pitta bread. It is available in the supermarkets but if you want to make your own or cannot find it, I have added my recipe below.
Serves: six. Preparation: 25 minutes Cooking: one hour
2 turnips, peeled and cut into wedges 4 parsnips, scrubbed and quartered 1 swede, peeled and cut into wedges 6 baby carrots, scrubbed, stalk on 200g butternut squash, peeled and cut into wedges
2 tbsp dukkah plus extra for sprinkling 4 tbsp olive oil 3 pitta breads
1 tbsp sumac
30g fresh parsley leaves
10g fresh mint leaves
1 red chilli – thinly sliced and deseeded if you don’t like it too hot 100g pomegranate seeds
100m natural yoghurt or soya natural yoghurt
Juice of 1 lemon
100g sesame seeds 100g blanched almonds 50g coriander seeds 10g cumin seeds
1 tsp sea salt
½ tsp pepper
To make the dukkah, place all the seeds and almonds together on an tray and roast in the oven for about 10 minutes at 200°C.
Cool, then coarsely grind in the food processor. Season and set aside.
To make the vegetable salad: heat oven to 200°C/180°C fan/gas 6.
Toss root veg in dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for one hour until soft and beginning to char.
Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil and some seasoning.
Put on a baking tray, roast for 10 minutes until golden and crisp, then set aside.
For the dressing, mix all the ingredients together.
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.