Cumin Roast Beetroot, Pumpkin & Carrot with herb salad
This autumnal salad brings together the earthy flavours of roast veg, crunchy hazelnuts and fresh herbs. With a spicy heat and the fresh zing of lime and yogurt this is an ideal salad dish for cooler days.
Preparation time: 10 minutes
Cooking time: 35 minutes
4 raw beetroot
2-3tbsp rapeseed or olive oil
2 tsp cumin seeds
pinch dried chilli flakes
salt and pepper
2 tbsp hazelnuts, roughly chopped
1 bag herb salad
100ml coconut or natural yogurt (low fat if you prefer)
What to do:
Heat the oven to 200C. Peel the pumpkin, beetroot and carrot and chop into bite size chunks. Lay in a single layer in a large baking tray and drizzle with half of the oil. Sprinkle with the cumin seeds and chilli and season well with the salt and pepper. Toss the veg well so it’s all coated and roast for 30 minutes until the veg are softened and charred.
Meanwhile toast the nuts in a dry frying pan then set aside.
Once the veg are cooked tip the salad bag onto a large serving plate, spoon the roast veg over the top then scatter with hazelnuts. Mix together the yogurt and zest of 1 lime and dollop over the veg then drizzle the whole plate with the remaining oil, the juice of the lime and a good pinch of salt and pepper.
Article credit: www.makemoreofsalad.com