• 2 turnips, peeled and cut into wedges
  • 4 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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