Roast Carrot, Squash and Potato Salad with Creamy Muhammara and Dukkah

I’ve just updated and added to this recipe as I thought one of my favourite dips ‘Muhammara’ deserved a gorgeous roast veg salad to accompany it!

Creamy and nutty this pepper dip is utterly delicious and if you haven’t already you’ve got to try it – it’s sweet and salty and slightly spiciness. Need I say more? And it can be whipped up in minutes and is amazing as part of a mezze, or as an accompaniment like a relish or chutney.

I love to whip up a batch for breakfast, amazing with toasted sourdough or buckwheat pancakes but in this instance its the perfect base for roast veg, peppery rocket and crunchy Hazelnut dukkah. Enjoy x

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  2 servings
  5 minutes preparation time
  None cook time


  • For the roast veg;
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 garlic granules
  • 2 large potatoes chopped randomly
  • 3 carrots chopped irregularly
  • 1 small aubergine chopped
  • 1/2 butternut squash chopped


  • For the dip;
  • 1 1/2 cups of hazelnuts or walnuts toasted
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 jar of roasted peppers – drained
  • 1 tsp maple syrup ( or agave)
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • Twist black Pepper
  • 3 tbsp coconut yogurt (optional)

For the salad;


To roast the vegetables;

  1. Preheat the oven to 350 degrees/gas mark 4.
  2. Cut the vegetables into irregular pieces.
  3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder & salt.
  4. Roast for aprox 40 minutes until crispy on the outside. Set aside.

To make the Muhammara:

  1. Add all the ingredients apart from the olive oil to a food processor and blitz to a paste
  2. Slowly pour in the olive oil until really smooth and glossy
  3. Taste and add more salt and pepper if needed.
  4. Stir in the coconut yogurt (if adding)

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