Roasted roots fattoush

Roasted roots fattoush

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(1 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 6

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal466
  • fat22g
  • saturates9g
  • carbs48g
  • sugars21g
  • fibre14g
  • protein11g
  • salt0.9g
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Ingredients

  • 2 turnips, peeled and cut into wedges
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 4 parsnips, peeled and cut into quarters lengthways
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 swede, peeled and cut into wedges
    Two slices of swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 tbsp dukkah, plus extra for sprinkling
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 pitta breads
  • ½ tbsp sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

  • large pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pack mint, leaves picked and roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 red chilli, thinly sliced, deseeded if you don't like it too hot
  • 100g pomegranate seeds

For the dressing

  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g natural yogurt

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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Comments, questions and tips

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warvik
9th Mar, 2017
5.05
Fantastic! Delicious roasted veg is complemented perfectly by the dressing, the juicy seeds and the crispy pita bread. In fact the pita crisps are so nice I might make them separately just to snack on!
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