September 11, 2024
Roast veg as a salad? Yes indeed. You can add any fave veggie you like, the secret favour-bomb lies in the buttery, dukkah and walnut topping plus the gloriously good coconut yoghurt dill dressing.
3 tbsp plant-based Nuttelex, melted
2 small beetroot, trimmed, peeled and quartered (save a handful of beet leaves to serve)
1 yellow or red capsicum, de-seeded/ribbed and sliced lengtthways
1/2 head of garlic, sliced cross-section
salt and freshly ground black pepper
The Dressing (makes 1 cup and can be kept chilled for 7 days)
1Preheat the oven to 220 C. / 200 C. fan forced and line a baking sheet with parchment paper.
2Place the beets, parsnips, carrots, capsicum, shallots, garlic and lemon on a baking sheet.
3Drizzle the vegetables with 2 tablespoons Nuttelex and season with salt and pepper. Roast for 25 to 35 minutes, or until tender. This may depend on your oven.
4After 20 minutes, remove tray from oven, sprinkle with Dukkha and return to the oven.
5Transfer to a platter, add toasted walnuts and pumpkin seeds, drizzle with coconut yoghurt and dill dressing, serve with beet leaves if desired.
Directions - Dressing
1Finely chop the fresh dill. In a medium-sized bowl, add the coconut yoghurt, chopped dill, lemon juice, olive oil, minced garlic, apple cider vinegar, and maple syrup. Whisk all the ingredients together until well combined and smooth.
2Season with salt and pepper to taste. Start with a small amount and adjust according to your preference.
3Serve the dressing over salads, as a dip for vegetables, or as a sauce for grilled vegetables or tofu. Store the dressing in an airtight container in the refrigerator for up to a week.
4If the dressing is too thick, you can thin it out with a little water or extra lemon juice.