Roast Pumpkin, Beetroot and Carrots with Currant Vinaigrette and Toasted Almonds
Half a small pumpkin, about 800 g, deseeded and cut into wedges (or use more carrots or beets) 2 beetroot, cut into wedges
4 carrots, peeled and cut lengthways ½ cup almonds toasted and chopped (try pumpkin or sunflower seeds instead)
50–100 g feta, crumbled (optional)
Toss prepared vegetables in olive oil and salt, some fresh thyme is lovely too. Roast at 180°C for 45 minutes or until caramelised around the edges and cooked. Pour vinaigrette over warm roasted root vegetables, sprinkle with toasted almonds and crumbled feta if using.
¼ cup currants
¼ cup wine vinegar or apple
cider vinegar ¼ cup olive oil small clove garlic, finely grated ¼ tsp salt
½–1 tsp brown sugar
½ tsp pomegranate molasses
¼ cup chopped Italian parsley
Soak the currants and vinegar together for at least half an hour; you can also do this the night before. Heat the olive oil gently in a small pot, add the garlic and when it starts sizzling add in the soaked currants and vinegar. Bring to a simmer and remove from heat. Cool slightly, add in the remaining ingredients.
I like this with chickpeas, salad greens and a dollop of yoghurt, or it is also great with roast chicken or slow cooked lamb and greens.