I'm not sure this belongs in the Meatless Mains section, but it's not a salad and not a main with meat...not really a side and we all know it's not dessert...so meatless mains it is.
It has cooled off a little where I live and so it seemed appropriate to roast a few vegies. There are always plenty around and so I bought up big on the carrots, parsnips and my absolute fave, fennel. What to do? Well make them better than just the norm, everyday, run of the mill roast vegies.
But I digress, so with a fridge full of stuff, I had a quick browse through some of the many many cookbooks I have managed to accrue over time and saw a few ideas that I liked. This is a combo and not really attributable to anyone specific but it did start with my friend Yottam. Whom I love. A lot. The vibrancy of his food is just a delight. It is overflowing and generous and colourful and a feast for the eye and the heart and of course the palate.
Anyhoo, I channelled my inner Ottolenghi and this is the result. Beautiful, tasty and really really easy. Go and channel....go on. You know you want to.
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- 2-4 parsnips
- 2-4 carrots
- 2 bulbs fennel
- 2-4 waxy potatoes
- 1 red capsicum
- 1 eggplant
- 1 Tablespoon sumac
- 1 Tablespoon ground turmeric
- 2 Tablespoons fennel seed
- 2 Tablespoons coriander seeds
- 1 Tablespoon cumin seeds
- 2 Teaspoons dried red chilli flakes
- 2 Teaspoons pink salt flakes BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 3-4 limes, juice only
- 1 Handful fresh coriander or cilantro stalks and leaves
- 1 Handful curry leaves
- 4 spring onions, cut into pieces
- 4-6 kaffir lime leaves, shredded
- 400 Grams pot set yoghurt Recipe
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Pink salt flakes, chilli flakes, lime zest and cracked black pepper to taste
Preheat oven to 220°C.
Prepare all the vegies, by peeling and cutting into similar sized pieces. Spread out onto a large baking tray in a single layer.
Place all seeds, turmeric, sumac, dried chilli flakes and salt into a frying pan with the EVOO. Cook the spices until sizzling and fragrant.
Drizzle over the vegies and toss them so they are all coated.
Squeeze the limes and add half the lime juice to the vegies. Roast for 20-30 minutes, stirring the veggies a couple of times to turn them.
Add coriander stalks, curry leaves and spring onions to the tray. Roast a further 20 minutes until well cooked and golden.
Serve with the spiced yoghurt, topped with plenty of coriander leaves and the shredded lime leaves, and remaining lime juice.
To make the spiced yoghurt, stir through all ingredients and serve on the side.
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