- Serves6
- CourseAccompaniment
- Prepare20 mins
- Cook1 hr 15 mins
- Total time1 hr 35 mins
- Pluscooling
Ingredients
- 1kg beetroot, trimmed and scrubbed (about 850g trimmed weight)
- 1 large sweet potato (about 350g), scrubbed
- 2 clove/s garlic, crushed
- 1 red chilli, deseeded and roughly chopped
- 250g Greek style natural yogurt
- 60ml olive oil
- 2 tbsp red wine vinegar
- 20g pack dill, fronds picked
- 100g feta (or soft, rindless goat’s cheese)
Dukkah
- 50g blanched hazelnuts
- 50g pine nuts
- 3 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp chilli flakes
- ¼ tsp salt
- 2 tbsp toasted sesame seeds (black and/or white)
Method
Heat the oven to 170ºC, gas mark 3. To make the dukkah, spread the hazelnuts and pine nuts out on a lined baking tray and bake for 13-15 minutes until golden. Meanwhile, toast the coriander, fennel and cumin seeds in a frying pan on a medium-low heat for 3-4 minutes, stirring often, until fragrant. Transfer to a food processor with the toasted nuts, chilli flakes and salt; pulse a few times until roughly broken up. Stir through the sesame seeds and transfer to an airtight container (it will keep for up to 3 weeks).
Increase the oven to 220ºC, gas mark 7. Put the beetroot and sweet potato on a large baking tray and roast for about 1 hour, or until a knife inserted into the vegetables goes through easily. Remove from the oven and, once cool enough to handle, peel then roughly chop. Transfer to a food processor along with the garlic, chilli, yogurt, olive oil, vinegar and most of the dill (reserving a few fronds to serve). Whizz to combine, retaining a little texture; season and transfer to a serving bowl. Dot with the cheese, then sprinkle over a few tbsp dukkah. Scatter over the remaining dill and serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,911kJ/ 460kcals |
|---|---|
Fat | 31g |
Saturated Fat | 7.3g |
Carbohydrates | 28g |
Sugars | 18g |
Fibre | 8.2g |
Protein | 12g |
Salt | 1.1g |