Ingredients
650g Japanese pumpkin, skin on, cut into wedges
750g kipfler potatoes, scrubbed, halved lengthways
½ large cauliflower (approx 500g), cut into large florets
2 Tbsp olive oil
2 Tbsp Moroccan seasoning
2 packets pre-cooked baby beets, cut into wedges
1/2 cup Greek yoghurt
2 Tbsp tahini
Zest and juice of 2 small lemons
¼ cup parsley leaves
Seeds of 1 large pomegranate
Method
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Preheat oven to 200°C (180°fan-forced). Line 2 large baking trays with baking paper. Spread pumpkin, potatoes and cauliflower evenly in one layer between trays. Drizzle with olive oil, sprinkle with Moroccan seasoning and toss to coat. Cook for 25 minutes. Remove trays and add beets. Return to oven and cook for a further 8-10 minutes or until vegetables are tender.
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Meanwhile, in a screw top jar combine yoghurt, tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine.
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Place vegetables on a serving platter, drizzle with tahini dressing. Season and sprinkle with parsley and pomegranate seeds, to serve.
Entertaining? Pair this dish with prawn BBQ skewers and then top it all off with an impressive watermelon pavlova for the ultimate summer spread.
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