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Roasted roots fattoush

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

  • Prep: 20 mins
    Cook: 1 hrs
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 466
  • Carbohydrates 48
  • Saturated Fat 9
  • Sugar 21
  • Protein 11
  • Fat 22
  • Fibre 14
  • Salt 0.9

Nutrition per serving

  • Calories 466
  • Carbohydrates 48
  • Saturated Fat 9
  • Sugar 21
  • Protein 11
  • Fat 22
  • Fibre 14
  • Salt 0.9

Ingredients

  • 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
  • 75g butter
  • 1 lemon, juiced
  • 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.