Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.
Ingredients
- 400-500 g swede 400-500g
- 400-500 g small Pumpkin 400-500g
- 400-500 g sweet potato 400-500g
- olive oil for roasting
- sea salt and black pepper
- 1 tsp cinnamon
- 1 small pomegranate
- 1 small pinch saffron strands
- Zest and juice of ½ small unwaxed lemon
- 1 garlic clove peeled and crushed
- 300 g plain greek yoghurt
- clear honey to taste
Servings:
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6. Wash and peel the swede (I find swede skin a little unappetising, but leave it on if you prefer), then halve and deseed the pumpkin.
- Roughly chop the swede, pumpkin and sweet potato into 3-4cm chunks, then put them all in a large roasting tin with the thyme stalks reserved from the filo pie and drizzle with enough olive oil to coat everything lightly,. Season well, add the cinnamon and toss to coat.
- Roast for 30-40 minutes, until the vegetables are softened and nicely burnished. In the meantime, shuck the pomegranate and set aside the seeds.
- Next make the saffron lemon yoghurt. Put the saffron in a medium bowl with three tablespoons of boiling water, and leave to infuse and cool, stirring occasionally to release more colour from the strands.
- Stir in the yoghurt, lemon zest, a little lemon juice and the garlic. Season with a little sea salt, pepper and a small drizzle of clear honey, and set aside
- To serve, transfer the roast vegetables to a platter, drizzle over the yoghurt and scatter with the pomegranate seeds.
Share this Recipe
Powered byWP Ultimate Recipe