Roast root veg with pistachio gremolata and yoghurt Recipe

Heat the oven to 220°C (200°C fan). 

Wash and peel 500g root vegetables, like red and yellow, beetroot, carrots, parsnips, sweet potatoes, water chestnuts, parsley roots. Cut the rounder roots, such as the beetroot, into quarters, and chop the longer vegetables, such as the carrots, into 2½cm-thick discs. 

Put all the vegetables (I added asparagus) in a large bowl, add 20 ml olive oil, 1/2 tbsp sesame seeds, 1/2 tsp garam masala, 11/4 tsp turmeric, 1/4 tsp black pepper and flaky salt, to taste, and toss to coat.

Spread out the mixture in an even layer on an oven tray, add 40ml water and roast for 40-45 minutes, until the vegetables are golden brown, tender on the inside and slightly caramelised. Remove and squeeze over some lemon juice.

While the vegetables are roasting, in a medium bowl season 150g Greek yoghurt with salt and whisk to combine.

For the gremolata, put 35g shelled unsalted pistachios in a medium bowl, cover with boiling water and leave to sit for 30 minutes. Once the skins are soft, discard the soaking water and rub off the skins with your palms or a clean kitchen towel. Chop the pistachios, mix with 2 tbsp parsley,  2 peeled and grated cloves of garlic, the zest of 1/2 lemon and transfer to a bowl. 

Serve the roast vegetables with the yoghurt and gremolata alongside

Extra (1): Add some Merguez sausages to the mix

Extra (2): After 35 mins spread 100g cavalo nero on a second tray (midribs removed, lightly oiled and sprinkled with sea salt) and put in the same oven. That way they become nice and crispy in the last 10 mins, adding another dimension to the dish).

(Recipe by Nik Sharma)

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Roast root veg with pistachio gremolata and yoghurt Recipe

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