ras el hanout roasted roots with tahini yoghurt dressing and caramelised onions
- 1 eggplant/aubergine
- 1/4 butternut pumpkin, peeled and deseeded
- 2 medium (roughly 400g) kumara/sweet potato
- 3 floury potatoes (roughly 300g)
- 4 tbsp extra virgin olive oil
- 2 tbsp ras el hanout spice mix
- Salt and pepper to season
Tahini yoghurt dressing:
- 200g Greek or plain yoghurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- Green leaves of your choice – I used baby rocket
- 2 small red onions, diced
- 2 tbsp cooking oil – I used coconut
- 50g pumpkin seeds
- Sumac, for sprinkling
- Preheat oven to 350F/175C bake setting. Chop the root vegetables and aubergine into equal sized pieces. The quantities of each vegetable can be adjusted as per preference, but ensure you have enough to fill a 13 x 9 inch roasting dish. Arrange the veggies in a roasting dish. Drizzle with olive oil and sprinkle over the ras el hanout and plenty of salt and pepper. Toss the vegetables to coat them evenly.
- Roast in the oven for 40-50 minutes, giving the dish a good stir at least once through cooking for even roasting. Remove from heat to cool to lukewarm temperature.
- Combine all the ingredients in a small bowl and mix thoroughly. Add salt to taste.
- Quickly dry roast the pumpkin seeds (pine nuts would be a great alternative here) in a pan over medium heat, stirring frequently to ensure they don’t catch and burn. Set aside for sprinkling.
- Caramelise the onions in the same pan, again over medium heat. Heat the coconut oil in the pan and add the onions, cooking for around 10 minutes until they have completely softened and browned. Season with salt during cooking.
- I serve this salad with everything at luke-warm to room temperature. If prepping the salad in advance, the vegetables and dressing can be stored in the fridge in airtight containers for up to a day prior. Bring everything out at least an hour or two prior to serving so it’s not too cold.
- On a serving platter, arrange the leaves as a bed for the roasted vegetables to be piled on top of. Drop and drizzle with the tahini yoghurt dressing. Sprinkle with the seeds, scatter the onions and pinch dashes of sumac on top for extra zing. Season with salt and pepper and serve immediately.