Roast Veg Platter With Coconut Yoghurt Dill Dressing (Dairy Free)

• 3 tbsp plant-based Nuttelex, melted
• 2 small beetroot, trimmed, peeled and quartered (save a handful of beet leaves to serve)
• 2 parsnips, sliced lengthways
• 2 carrots, sliced lengthways
• 1 yellow or red capsicum, de-seeded/ribbed and sliced lengtthways
• 2 pink shallots, quartered
• 1/2 head of garlic, sliced cross-section
• 1/2 lemon
• 1 tbsp dukkha
• salt and freshly ground black pepper
• 1 tbsp walnuts, toasted
• 1 tbsp pumpkin seeds, toasted

The Dressing (makes 1 cup and can be kept chilled for 7 days)

• 1 cup coconut yogurt
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp maple syrup
• salt and pepper to taste

1. Preheat the oven to 220 C. / 200 C. fan forced and line a baking sheet with parchment paper.
2. Place the beets, parsnips, carrots, capsicum, shallots, garlic and lemon on a baking sheet.
3. Drizzle 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.
4. After 20 minutes, remove tray from oven, sprinkle with Dukkha and return to the oven.
5. Transfer to a platter, add toasted walnuts and pumpkin seeds, drizzle with coconut yoghurt and dill dressing, serve with beet leaves if desired.

Directions - Dressing

1. Finely 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.
2. Season with salt and pepper to taste. Start with a small amount and adjust according to your preference.
3. Serve 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.
4. If the dressing is too thick, you can thin it out with a little water or extra lemon juice.