A winter vegetable dish from Nigel Slater.
Ingredients
- 650 g beetroots
- 400 g carrots
- 600 g pumpkin
- 6 tbsp olive oil
- 2 tsp Zaatar
- For the dressing:
- 125 g natural yogurt 125g
- 2 tbsp tahini
- 1-2 tbsp lemon juice
- 1-2 tbsp lemon juice
Servings:
Instructions
- Set the oven at 200C/gas mark 6. Scrub the beetroots and carrots. Cut the carrots in half lengthways and each beetroot into thick wedges, and drop them into a large mixing bowl.
- Peel the pumpkin, remove the fibres and seeds, then cut into wedges and add to the bowl.
- Pour the olive oil over the vegetables and the za’atar and add a grinding of pepper and salt. Toss all the vegetables together so they are well coated with the oil and spice mix, then transfer to a roasting tin.
- Bake for 45-60 minutes, turning them over halfway through. Test the vegetables with a metal skewer after about 40 minutes. They are ready when it goes through the flesh easily.
- While the roots are roasting, make the dressing. Mix the yogurt, tahini and lemon juice, beating in 1 tbsp or so of water if it won’t fall easily from the spoon.
- When the roots are thoroughly tender and lightly browned, serve them with the tahini dressing.
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