December 11, 2020

Roasted Dukkah Vegetables

SERVES 4 Persons PREPARATION TIME 15 min. COOKING TIME 50 min.

INGREDIENTS

  • 600 g Kent pumpkin, thinly sliced
  • 200 g sweet potato, peeled, cut into wedges
  • 1 bunch Dutch carrots, ends trimmed, peeled
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 400 g can chickpeas, drained, rinsed
  • 1/2 cup pine nuts or seeds
  • 2 tbsp dukkah (or mix 1 ½ teaspoons cumin, 1 teaspoon smoked paprika)
  • Lemon wedges and parsley, to serve or tahini thinned with lemon juice and a little water to drizzle

METHOD

  1. Preheat oven to 200◦C (180◦C fan). Arrange vegetables in the base of an UltraPro 3.3L Rectangle. Drizzle over oil. Season with salt and pepper. Roast for 40 minutes, or until vegetables are tender and golden.
  2. Invert cover and add pine nuts. Place on lower rack and cook for 5 minutes, or until pale golden.
  3. Remove vegetables from the oven. Sprinkle with dukkah and pine nuts. Squeeze over lemon or tahini
TupperTip: As an alternative to the pine nuts, cut a 200g block of haloumi into cubes. Drizzle with a little oil and cook on the inverted cover for 10-15 minutes until golden. Serve as part of the dish.