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.
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 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
- 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).
Notes
2 servings