Why recepie famous for?
We’ve given this classic Middle Eastern bread salad a winter makeover with good-value roasted root veg and a rich, brown-butter yogurt dressing
Ingredients
2 turnips, peeled and cut into wedges4 parsnips, peeled and cut into quarters lengthways
1 swede, peeled and cut into wedges
2 tbsp dukkah, plus extra for sprinkling
4 tbsp olive oil
3 pitta breads
½ tbsp sumac
large pack parsley, roughly chopped
small pack mint, leaves picked and roughly chopped
1 red chilli, thinly sliced, deseeded if you don't like it too hot
100g pomegranate seeds
For the dressing
75g butter
1 lemon, juiced
200g natural yogurt
Instructions
Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr 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 15 mins until golden and crisp, then set aside.
For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt.
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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