ROASTED SPRING VEGETABLES WITH PRESERVED LEMON HUMMUS
The first taste
of sweet little spring carrots and fennel is so welcome to the tastebuds after a long winter. They go so well with this gorgeous golden hummus, which is full of amazing anti-inflammatory and immuneboosting goodness from the turmeric. Serve this dish alongside salad and roasted meat or veges for a full meal, or as a snack plate alongside olives, crudités and anything else you fancy. Gluten-free and also suitable for vegans, it serves 4 as a side.
Ingredients
Spring veges • 600g spring veges such as baby beets, carrots, turnips, leeks, fennel
• olive oil for drizzling • sea salt and freshly ground pepper • 2 sprigs of thyme
• 1 or 2 sprigs of oregano or marjoram (optional) • juice of ½ lemon
Hummus • 400g can chickpeas, drained • 2 tablespoon tahini • juice of 1 lemon • ½ preserved lemon, skin only • 4 cloves garlic, peeled • 1 heaped teaspoon turmeric powder • good glug of good-quality olive oil
• pinch of chilli powder • sea salt and freshly ground black pepper
For decorating • any selection of fresh spring herbs • pea shoots
Preheat your oven to 180°C.
Prepare the veges: cut away dead leaves or wilted bits, wash off dirt and peel away crusty bits, then cut any baby beets and turnips in half. Lay all the veges in a roasting pan, drizzle with oil and sprinkle with salt and pepper. Scatter over the fresh herbs. Roast for about 30 minutes, or until the veges are tender but still have a little bite, and are nicely catching at the edges with lovely colour.
While the veges are roasting, make the hummus. Place all the ingredients in a food processor or high-speed blender, seasoning to taste, and blitz or pulse to desired consistency. If the hummus is too thick, add a splash of water and pulse until it comes together; keep adding a bit at a time until you have the consistency you like. Taste and adjust the seasoning as necessary.
When the roasted veges are ready, remove the pan from the oven, arrange the veges on a serving platter and sprinkle them with a little lemon juice. Serve the hummus alongside. The hummus will keep in the fridge, in an airtight container, for at least 4–5 days.