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


100ml tahini

100m nat­u­ral yo­ghurt or soya nat­u­ral yo­ghurt

Juice of 1 le­mon

Dukkah recipe

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.


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