30 minutes
Serves 6 (as a side)
Share
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Ingredients:
- Glug olive oil
Juice (60ml) and grated peel of 1 lemon - 2 Tbsp (30ml) honey
- 1 Tbsp (15ml) chipotle spice
- 2 tsp (10ml) cumin seeds
- 1 tsp (5ml) ground coriander
- 4 carrots, cut into chunks
- 4 parsnips, quartered
- 4 beetroots, quartered
- 12 radishes, halved
- Salt and milled pepper
- 1 packet (100g) PnP crimson leaf salad
- Handful pecan nuts, chopped and toasted
- Halloumi croutons (optional, see cook’s note)
Yoghurt dressing:
- 2 Tbsp (30ml) olive oil
- 1 clove garlic, minced
- 1 tsp (5ml) sumac
- ½ cup (125ml) PnP double cream plain yoghurt
- Squeeze lemon juice (optional)
- Handful fresh parsley, chopped
- Salt and milled pepper
Method:
- Combine all dressing ingredients, season and set aside.
- Preheat oven to 180°C.
- Combine olive oil, lemon juice and peel, honey and spices in a small bowl.
- Place vegetables on a baking tray, pour over oil mixture and toss. Season.
- Roast for 20-25 minutes until tender and vegetables start to caramelise.
- Cool slightly and top with salad leaves, nuts and halloumi croutons, if you like.
- Serve with dressing on the side.