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

A gorgeous roast veg salad with tasty red pepper muhammara and nutty salty dukka. Perfect for lunch or dinner – healthy and super delicious.

roast-carrot-squash-and-potato-salad-with-creamy-muhammara-and-dukkah

Iโ€™ve just updated and added to this recipe as I thought one of my favourite dips, โ€˜Muhammaraโ€™, deserved a gorgeous roast veg salad to accompany it!

Creamy and nutty this pepper dip is utterly delicious and if you havenโ€™t already youโ€™ve got to try itโ€“itโ€™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 itโ€™s the perfect base for roast veg, peppery rocket and crunchy Hazelnut dukkah.

Enjoy x.

roast-carrot-squash-and-potato-salad-with-creamy-muhammara-and-dukkah(1)

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

A gorgeous roast veg salad with tasty red pepper muhammara and nutty salty dukka. Perfect for lunch or dinner - healthy and super delicious.
Prep time: 5 minutes
2 servings
No ratings yet

Ingredients

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 peppersโ€“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

  • Handful rocket
  • Hazelnut dukkah

Instructions

To roast the vegetables

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

To make the Muhammara

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