- 2 turnips, peeled and cut into wedges
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
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 swede, peeled and cut into wedges
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 pitta breads
- ½ tbsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- large pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small pack mint, leaves picked and roughly chopped
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
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.