ROASTED ROOTS FATTOUSH

Roasted roots fattoush image

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

Provided by Sophie Godwin - Cookery writer

Time 1h20m

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 466 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 21 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium