Nina Olsson's Blog

This feast center around a juicy baked aubergine and yogurt salad. It’s served with all the extras: crunchy, spiced crackers, a filling, grain salad, a tangy bright slaw and a colourful root vegetable salad with a sparkly pomegranate dressing.

The inspiration for this aubergine salad is a levantine bread salad, aubergine fatteh, which is a salad layered with bread pieces, though my version isn’t a fatteh salad, it has the yogurt and baked aubergine, but the bread is served on the side instead of mixed with the yogurt. This was just my preference when we made this and you can add bread if you want to of course.

What I really love about this salad is the simple combination and contrast between the cool creamy yogurt and the fleshy aubergine in tomato sauce with the cumin roasted chickpeas. It’s so delicious to scoop up the saucy goodness with zaatar crackers.

To make it a whole meal and extra filling and fresh we made a simple tabolueh with bulgur and a salad with root vegetables, and pomegranate dressing.

To make the crackers, I used store bought flat bread. I just brushed it with olive oil, sprinkled with zaatar and a little salt and after a minute and half in the oven, the bread came out really crunchy and aromatic! With so little time invested making these crackers you’ll have more time to focus on other elements of the meal instead.

If you love these kinds of flavours I’d love to point you in the direction of chefs with roots in the Levantine kitchen. These are a few of my favourites:

Sabrina Ghayor is a Persian British chef and author of Bazaar, a vegetarian Middle Eastern cookbook.

Salma Hage is an authority on Palestinan cooking and her vegetarian cookbook The Middle Eastern cookbook is an absolute stunner.

Yotam Ottolenghi and Sammi Tammi’s book Jerusalem is a great go-to book for dishes from the region.

Nadia Gilbert is a chef with Palestinan roots, I really enjoy her videos and approach to cooking.

Recipes for a small feast:

Serves 4

Pre-heat the oven to 200℃.

Tip: You can bake the he root vegetables and the aubergine at the same time on different trays in the oven.

Toss the aubergine slices with 2 tablespoons of olive oil and place on a tray with baking paper. Sprinkle with salt and bake in the oven for 35-40 minutes. Turn the aubergine pieces around after 20 minutes.

Toss the root vegetables with salt and olive oil and spread out on an oven tray with baking paper. Bake in the oven for 35-40 minutes, flip the veg after 20 minutes.

While the veggies are baking, cook the bulgur according to packet instructions. Let cool. Toss the ingredients for the Tabouleh salad togheter in a bowl and set aside until serving.

When the aubergine and root vegetables are baked. Remove from the oven and set aside to cool. Toss the root vegetables with kale in a bowl and mix the dressing ingredients together. Drizzle over the root salad salad and top with pomegrante seeds just before serving.

Toss the chickpeas with cumin, salt and olive oil. Spread out on an oven tray covered with paper and bake in the oven for 15 minutes (on 200℃).

Toss the ingredients for the red cabbage salad together in a bowl and set aside until serving.

Prepare the tomato sauce for the aubergine. Heat up a frying pan and drizzle with olive oil (the remaining 1 tablespoon). Fry the shallot while stirring for 2-3 minutes. Add salt, chili and crushed tomatoes and stir for 2 minutes, before adding aubergine. and then stirring for another minute. Turn off the heat.

Brush the flat breads with olive oil and sprinkle with zaatar. Pop into the oven for 1 and a half minute. Let cool and cut or break the bread pieces into smaller pieces.

Mix together the ingredients for the tahini-yogurt. Pour the yogurt on a serving plate or bowl. Top with the aubergines and drizzle over with tomato sauce. Top with chickpeas.

To serve place the aubergine salad, red cabbage salad, tabouleh, and zaatar crackers on the table. Enjoy!

Roots and Kale Salad with pomegranate dressing

600g mixed seasonal root vegetables ( I used chiogga beets, carrots and sweet potato) chopped into bite sized pieces:
salt
1 tablespoon olive oil
a generous bunch of curly kale or cavolo nero, sturdy stems removed, and chopped
2 tablespoons pomegranate seeds for topping

Walnut and Pomegranate dressing with parsley

6 walnuts finely ground
1 tablespoon red wine vinegar
6 tablespoons extra virgin olive oil
1 tablespoon pomegranate juice
1 shallot, diced small
2 tablespoons finely chopped fresh parsely
salt and pepper to taste

Aubergine Salad with Tahini-yogurt

2 medium sized aubergines, sliced into wedges
2+1 tablespoons olive oil
salt
2 small shallots, chopped
240g crushed tomatoes
1/4 teaspoon pul bieber/aleppo pepper or other red chili pepper
1/2 teaspoon salt

Tahini-yogurt
500g turkish or greek yogurt or labneh, or use vegan yogurt
50g tahini
2 garlic cloves, crushed
3/4 tablespoon maple syrup or honey, or agave syrup
1 1/2 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt

Smokey chickpeas
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 teasspoons olive oil
250g cooked chickpeas

Red cabbage salad

300g red cabbage, shredded
1 red onion, shredded
2 teaspoon maple syrup, or honey or agave syrup
1 tablespoon lemon juice

Zaatar crackers

4 large flat breads ( use manoush or other soft and thin middle-eastern flatbreads)
2 tablespoons olive oil
1 1/2 tablespoons zaatar
salt to taste

Bulgur tabouleh

200g bulgur
200g best quality plum or cherry tomatoes, chopped small
1 small english cucumber, chopped small
a generous bunch of parsley, chopped small
1 tablespoon extra virgin olive oil
1 teaspooon lemon juce
salt and pepper to taste

Vegan and gluten-free notes

VE Use vegan yogurt and maple syrup or agave syrup instead of honey.
GF  Use gluten free flat breads.

This salad sings of contrasting flavours. Sprouting lentils unlocks its most valuable nutrition, and gives it a fresh crunch. You can also make this salad with cooked lentils and just add some store bought sprouts. The spice mix is inspired by Mexican taco spice and the use of ingredients such as cacao, corn tortilla and lime.

Serves 4

Mix the spice mix together and toss with the lentils. Heat up large shallow pan and add olive oil. Fry the lentils until fragrant. Mix the salad ingredient together and divide in portions, top with (vegan) sour cream, pickled jalapēnos.

To serve, squeeze lime juice over the salad and drizzle with a little extra virgin olive oil. Salt and pepper to taste.

Ingredients

Spice mix:
2 teaspoons cacao
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
1 tablespoon nutritional yeast

Salad

400g sprouted lentils or cooked lentils
250g yellow cherry tomatoes or tomatillos, chopped
2 avocados, chopped
handful of  radishes, thinly sliced
handful of fresh coriander leaves
2 green onions, chopped
handful of sprouts (if not using lentil sprouts)
4 tablespoons vegan sour cream, cashew cream or yogurt
200g green corn tortilla triangles
1 lime cut into 4 wedges
50g pickled pickled jalapēnos or other chopped chillies ( or hot sauce)
2 tablespoons olive oil for frying.
extra virgin olive oil to taste

Optional additions:
1-2 tablespoos vegan cheese or nutritional yeast flakes for topping (optional)

To make this salad into a more filling dinner, add a serving of 75 g cooked quinoa as a base to each portion. You can also add 2-3 tablespoons fried corn to the salad.

Vegan and gluten-free notes

VE Use vegan yogurt or sour cream.
GF  ✓

This vegan lasagna has both heat and a creamy, glossy texture to enjoy. Baked Cavolo Nero offer a delicious deep-savoury umami flavour to bolster the sweet and buttery squash. The cheesy-white bean Bechamel sauce is pure nourishing comfort and add a healthy portion of protein to your meal.

Pre heat the oven to 220C. Half the spagetti squash, and place it with the cut side facing upwards, on an oven tray. Brush it with olive and sprinkle with salt. Bake in the oven for 30 to 40 minutes until well done. While the squash is baking, preapre the sugo and cheesy bean sauce.

To make the sugo: Heat up a pan to medium high heat. Drizzle with olive oil and fry the onion while stirring for 3 minutes. Add garlic, chili and spices and stir for ca 30 seconds. Add the rest of the sugo ingredients.and let it simmer together on low heat for 10 minutes.

Cheesy White bean and cashew (bechamel) sauce: Blend all the ingredients together into smooth sauce. Add small amounts of water while blending until the sauce is thick and creamy.

Scoop out the flesh of the squash with a fork and place in a bowl. The fork will pull out the flesh in stringy spagetti like shapes.

Prepare the the lasagna: Preheat the ovn to 200C. Grease an oven form with olive oil, and fill the base with the cavolo nero leaves, reserving a handful for the top layer. Soak the lasagna in room temperature water for a few minutes. Add half of the sugo in a smooth layer over the greens. Sprinkle lightly with salt. Top with lasagna sheets (drain before layering). Layer with the spagetti squash and 2 thirds of the remaining sugo. Top with lasagna sheets. Drizzle with the last sugo and pour the cheesy white bean sauce over. Add the reserved cavolo nero and sprinkle with saltn and pepper. Bake for 30 minutes in the middle of the oven. Drizzle with a little exta vigin olive oil before serving.

Serves 2-4
(2 filling dinners or 4 light lunches)
Ingrdedients:

1 small spagettie squash (ca 500g) or other squash with delicate skin such as butternut squash
a big bunch of cavolo nero or kale leaves or other study greens, rough stems discarded ( you can save the stems to make pesto or broth later)
8 wholegrain lasagna sheets
olive oil for greasing and topping
1/2 tablespoon extra virgin olive oil

Sugo (tomato sauce):
1 tablespoon olive oil
1 yellow or red onion, diced small
2 garlic cloves, crushed
1 teaspoon fresh or dried oregano or marjoram, (can be susbituted with basil)
1-2 teaspoon pickled jalalēpno or hot sauce (add more if you like extra heat)
1 tablespoon red or balsamic vinegar
1 teaspoon agave or maple syrup
500g crushed tomato sauce
3/4 teaspoon salt and more to taste

Cheesy White bean and Cashew (bechamel) sauce
240g (one tin) white beans
100g unsalted cashew nuts, pre-soaked
50g nutritional yeast
1 garlic clove
40 ml olive oil
2 teaspoons lemon juice
3/4 teaspoon apple cider vinegar
3/4 teaspoons salt
1/2 teaspon smoked paprika powder
250 ml plant based milk or broth

vegan and gluten-free notes

VE ✓
GF Use gluten-free lasagna sheets.

This quick and easy soup has a good garlic hit balanced by tangy lemon, with the smooth and cooling feta and yogurt cream adding a contrasting highlight. Serve with freshly baked bread or salad.

Put all the ingredients for the feta cream in a blender or food processor and whizz until smooth. Set aside until serving (If you like to make your own tofu feta, there’s a recipe in my latest book Grains + Greens).

Heat a deep saucepan over medium heat. Add a drizzle of olive oil and fry the shallots for 5–6 minutes, stirring. Stir in all the remaining ingredients and bring to a boil. Then reduce the heat and simmer for 10 minutes.

Transfer the soup to the blender or food processor and blend until smooth, or blend in the pan with an immersion blender. Serve topped with a drizzle of the feta cream.

Both the soup and the feta cream can be prepared 1–2 days in advance and kept, tightly covered or in an airtight container, in the fridge. Reheat the soup gently before serving.

Serves 4
olive oil, for frying
2 shallots, finely diced
3 garlic cloves, crushed
2 tablespoons lemon juice
1 litre vegetable stock
2 medium potatoes, peeled and finely diced
600g broccoli florets
a handful of basil or mint
salt, to taste
pinch of freshly ground black pepper

Feta cream:
100g organic feta cheese, crumbled, or vegan yogurt mixed
with1 tablespoon nutritional yeast
100ml Greek or vegan yogurt
1 teaspoon honey or agave syrup
1 tablespoon extra virgin olive oil

vegan and gluten-free notes

VE Opt for vegan yogurt and nutritional yeast rather than feta cheese, vegan rather than Greek yogurt and agave syrup.
GF Opt for tamari sauce; serve with gluten-free bread or omit the bread.

When you’re planning to cook for a gathering, it can be tricky if you have a strict ingredient list to shop for because if you can’t get hold of key ingredients, despite their being in season, you’re faced with replanning a whole meal at the last minute. The solution is to rely on store-cupboard staples as a basis, such as noodles, and reliable flavourings for making sauces that you can easily customise to work with whatever fresh vegeta- bles are available on the day. I love farmer’s markets where I can source both exceptional fresh organic ingredients, such as beautiful broccoli, cabbage and carrots along with other top-quality ingredients to keep in store. This Asian-inspired market salad, a sprouted version of pad Thai,uses a feisty soy sauce to bring added flavour to mixed fresh veg- etables of your choice, Top with crunchy beansprouts for extra texture interest.

Heat a frying pan to a medium-high heat. Add a drizzle of vegetable oil and fry the tofu until golden brown on the surface, ca 2-3 minutes. Mix soy and agave and chili pepper and splash on the tofu, fry for another minute and remove from heat. Season to taste with salt and pepper and leave to cool.

Prepare the vegetables that need to be cooked. If using broccoli or cauli- flower florets, steam them for 4 minutes. If using sturdy cabbage pieces such as kale or cavolo nero, fry in a little drizzle of oil over a medium-high heat for 1-2 minutes until wilted. Green beans can be steamed as for the broccoli or cauliflower or blanched in boiling water for 1 minute. Let cool.

Cook the noodles according to the packet instructions, then drain and rinse in cold water. Meanwhile, whizz together all the ingredients for the soy and chilli dressing with a hand blender in a jug until well blended. Tip the noodles into a large serving bowl with the prepared veggies and tofu. Add the beansprouts, spring onions and herbs, then sprinkle over with cashew nuts and drizzle with the soy and chilli dressing.

Serves 4
vegetable oil, for frying
300g firm organic tofu, drained and pressed, cut into bite size pieces
salt and freshly ground black pepper, to taste
400g mixed vegetables from the farmer’s market, such as carrots, cabbage (I used pak choi here) feel free to use other greens like kale or cavolo nero or green kale, instead, broccoli, cauliflower or green beans, peeled and stalks removed where necessary and divided into florets or cut into bite-sized pieces
250g dried noodles of your choice
2 handfuls of fresh bean sprouts or
other sprouts
1 handful of fresh coriander, chopped
2 tablespoons sesame seeds

Soy and chilli dressing:
100ml soy or tamari sauce
2 tablespoon toasted sesame oil
1 garlic clove, crushed
2 tablespoons almond or cashew butter
2 tablespoons sriracha sauce or gochujang (Korean) chilli paste
(or other chilli sauce)
juice of 1 lime
2 teaspoons coconut sugar

Vegan and gluten-free notes

VE Use egg-free noodles.
GF Opt for tamari sauce and sriracha or another gluten-free chilli sauce; use gluten-free noodles such as soba buckwheat noodles.

Peas and mushrooms are both fantastic ingredients and they com- plement each other perfectly in this dish. Not just highly versatile in cooking, peas are also rich in plant-based protein. And while mushrooms have been valued for their medicinal properties throughout history, it’s their powerful umami flavour that is the winning quality in a plant-based diet.

These mushrooms are fried with half a teaspoon of liquid smoke, an ingredient used in gastronomic cooking. Liquid smoke is available in speciality shops for cooking and online. Teas are essentially aromatic herbs and flowers and, when used in cooking, they add a beautiful and subtle flavour. Here, a sweet Chai tea is used to complement the savoury shiitake and farotto. You can also make the sauce with Earl Grey or Lapsang Souchang, the latter adds an extra smoky flavour to the sauce.

Serves 4

To make the pea farotto, put the green peas in a blender with 100ml of the stock and mix to a coarse, crumbly texture, or mash together with a fork in a bowl. Set aside.Heat a saucepan to a medium-high heat. Add a drizzle of olive oil or a little butter and fry the garlic for a few seconds. Add the farro and fry, stirring, for 1–2 minutes. Stir in the wine and the remainder of the vegetable stock and bring to the boil, then reduce the heat to low and simmer gently for 35–40 minutes, stirring frequently. Taste to see if the farro is tender, and if not, cook for a little longer. Add the pea purée, olive oil and Parmesan or rawmesan and stir to mix, then season to taste with salt and pepper.

Turn off the heat and cover the pan with a lid, then reheat just before serving.Heat a frying pan to a medium-high heat. Add the ghee or olive oil and liquid smoke and fry the mushrooms for 2 minutes without stirring. Then fry, stirring, for a further 2–3 minutes or until the excess moisture has evaporated. Drizzle with the toasted sesame oil and season to taste with salt and pepper. Remove the mushrooms and quickly pour the chai tea into the pan, whisk- ing to combine the remaining aromas of the mushrooms with the tea. Add the agave syrup and whisk it into the sauce.

Taste and adjust with salt and pepper.Serve the pea farrotto topped with the mushrooms and a drizzle of the chai tea sauce. You can top with Parmesan or rawmesan, if you like.

Vegan and gluten-free notes

VE Opt for olive oil insteasd of ghee for frying and rawmesan instead of parmesan. Be mindful with tyhe fact that Parmesan like many other cheeses it uses rennet so it cannot pass as a vegetarian choice.
GF Use brown rice or buckwheat instead of farro, adjust- ing the cooking times of the grains according to the packet instructions.

Black sesame Ice cream is big in Japan but still a relatively rare sight in ice cream parlours in the West, this black sesame ice cream is certainly something else! Think ice-cold creamy and sweet tahini and you’re not far from imagining the taste. I love the minimal natural grey beige look of this ice cream with the tiny speckles of black sesame seeds.

Serves 4
Put all the ingredients for the black sesame ice cream in a blender or food pro- cessor and whizz until smooth – there will be tiny dots of black sesame seed visible in the mixture.

Transfer the ice cream mixture to a bowl, cover and chill in the fridge for 30 minutes. Churn the mixture in an ice-cream maker for 25 minutes or until firm and frozen. Transfer the ice cream to a freezer-safe container and freeze for 30 minutes before serving. It will keep in the freezer for 2 months.

While the ice cream is freezing, put the ingredients for the chocolate drizzle in a small saucepan and heat gently, stirring, until melted and well blended.

To serve, scoop the ice cream into cones or small bowls, drizzle with or dip into the chocolate drizzle and sprinkle with or dip into the crushed nuts.

Makes about 1 litre Ice cream
800ml coconut cream
2 tablespoons fresh lime juice
150g coconut sugar
100g black sesame seeds
100g raw cashew nuts, soaked in water

for 2–4 hours and drained 11⁄2 teaspoons vanilla extract 1⁄2 teaspoon sea salt
1 tablespoon arrowroot

To seve:
Chocolate drizzle:
50g good-quality organic dark chocolate, broken into pieces, or 2 tablespoons cocoa powder
2 tablespoons coconut oil
1 teaspoon agave syrup
cones or cups for serving
a handful of toasted nuts, crushed, to serve

Vegan and gluten-free notes

VE Use vegan chocolate. 
GF ✓ (use gluten-free cones or serve in a glass or bowl instead)

Do you have a dish that never fails you, like a loyal friend, who keeps showing up and impressing you? I have a few and this lentil stew has been the star of my regular repertoire for years. This stew is one of the most made and loved recipes from the old blog. In it’s early days it started out as a chili but it’s evolved and now it tastes more like a curry than a chili, but thats besides the point now, it’s just such a good lentil stew. All the extras, the toppings such as yogurt, cucumber salad, coriander and hot sauce, completes and balances the meal.

© Recipe from Bowls of Goodness by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

Lentils can come across as a bit dull sometimes, but this dish is nothing like it. With flavours that really sing together – earthy cumin and cinnamon, tangy lime and coriander, hot chilli and garlic – it harmonises perfectly with sweet butternut squash and chewy lentils. You can omit or substitute the butternut squash with sweet potato, aubergine or a big handful of cavolo nero ot savoy cabbage (chopped and sturdy stems removed). if you want to make the stew in amore minmal fashion withoutthe butternut squash that is delicous too.

If you need one more reason to eat lentils, consider that it’s one of the more climat-smart foods to eat! if you want to maximise the earth-friendliness of this meal, Serve the stew with a more sustainable grain than rice, like millet or sorghum.

Keep in mind that you can be flexible and use ingridents with similar flavour profile if you don’t have everything at home. The pickled cucumber salad can be substitued with other pickles etc.

Don’t be discouraged by the long list of ingredients, it’s mostly spices that you will already have in your spice rack.

serves 4

If your lentils are not cooked already, Cook the lentils according to the packet instructions, rinse, drain and set aside. Heat a frying pan over a medium–high heat. Add the oil and gently fry the shallots until transparent. Add the garlic, spices, pepper, chilli and tomatoes and fry for a few minutes over a medium–low heat.

Stir in the lentils, squash, tahini and honey. Pour in the coconut milk and stir, then let the chilli simmer over a medium–low heat for 5 minutes, adding a little water if needed and stirring regularly. Add the lime juice and soy, then let it simmer for a further few minutes while stirring. Taste and adjust the seasoning with salt and pepper. Remove from the heat.
Mix the ingredients for the yogurt sauce. Make the cucumber salad by combining the shaved cucumber and rice vinegar.

Drizzle the chilli with extra virgin olive oil, top with freshly chopped coriander and serve with the cool yogurt sauce and salad. Serve with a hot sauce, rice and lime as extras on the table.

Lentil stew

250g le puy or beluga lentils
1 tablespoon olive oil
5–7 shallots, finely chopped
4 garlic cloves, finely chopped to a
paste with 1 teaspoon salt
1 ½ teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon paprika powder
1 teaspoon ground coriander
1 red pepper, halved, deseeded and
finely chopped
1-2 red chillies, deseeded and
finely chopped
2 tomatoes, finely chopped
400g butternut squash, cooked
and chopped into small pieces
400ml coconut milk
1 tablespoon tahini
1 tablespoons honey or agave syrup
the juice of 1 lime
3 tablespoons shoy sauce or tamari sauce
2 tablespoons extra virgin olive oil
salt and pepper

simple yogurt sauce:
200g yogurt or vegan yogurt
(soygurt or coconut yogurt)
1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil

quickest cucumber salad:
½ cucumber, shaved into ribbons
4 tablespoons rice vinegar

to serve:
fresh coriander
hot sauce, like sriracha
cooked brown rice or another whole grain like sorgum, millet or kamut
lime wedges

Vegan and gluten-free notes

VE ✔︎
GF Opt for tamari sauce instead of soy sauce.

Vegetables are delicious in smoothies when done right. These three smoothies are both delicious and good for you.

Instructions for the smoothies:
Blend all ingredients in a food processor until smooth, adding a little more nut milk if you want a thinner consistency.

Mint, Avocado Smoothie

Give green smoothies a mint edge!

Serves 1
1 avocado
2 tbsp almond butter
2 medjool dates
2 tsp chlorella
3 tbsp chopped fresh mint 20 g fresh spinach
200 ml plant based milk pinch of salt

Beet, Carrot Smoothie

Beetroot blends delicously with raspberries and carrot! I use raspberries to freshen up the flavour of the beetroot, but you can use other berries like blue, black or strawberries here.

Serves 1
1⁄2 medium carrot
1 small red beetroot, peeled and grated fine 150 ml plantbased milk
50 g raspberries
50g presoaked cashew nuts
1 medjool date
a pinch fo salt

Cauliflower Smoothie

There’s nothing bland about this golden smoothie. Cauliflower and turmeric, dates and ginger makes it stand out!

Serves 1
50g cauliflower florets
1 ripe small banana
2 medjool dates
1 tsp ground of fresh turmeric
a pinch of freshly ground black pepper
1⁄4 tsp ground cinnamon
1⁄2 tsp ginger
200 ml coconut or other plant based milk pinch of salt

Vegan and gluten-free notes (all three smoothies)

VE ✔︎

GF ✔︎

This great big colourful tray of roasted veggies is perfect for gatherings as a side and sharing dish. It’s the perfect and more colurful alternative to potatoes and it’s delicious together with whole grains and legume dishes, such as couscous, falafels, lentil salads, stews, marinated beans or hummus. It’s a very easy recipe where butternut squash, beetroot, carrots, peppers and onions are roasted together with sage and thyme, then drizzled with a cool lemon-flavoured yoghurt sauce.

© Recipe from Feasts of Veg by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

Preheat the oven to 220°C/gas mark 7. Line two large baking trays with baking paper. Mix together all the ingredients for yoghurt lemon garlic sauce in a bowl and set aside until ready to serve.

Put the prepared veggies in a large bowl, drizzle with olive oil, sprinkle with the herbs and season to taste with salt and chilli flakes. Toss to coat and then arrange the vegetables in a single layer, without overlapping, on the lined baking trays. Roast for 45 minutes or until the veggies are tender. Serve the roasted veggies hot, spinkle with toasted pumpkin seeds and serve with the yougurt sauce.

Tip! The roast can be varied with the seasons, using other root vegetables, squashes and onions.

Serves 8
1 medium butternut squash, halved lengthways, seeds and membrane removed, peeled and sliced into wedges
6 beetroots, peeled and cut into wedges
2 red peppers, cored, deseeded and chopped into bite size pieces
12 carrots, peeled and cut into chunky pieces
4 red onions, cut into wedges
olive oil, for drizzling
5 sage leaves, finely chopped
leaves picked from 4 sprigs of thyme
salt, to taste
a sprinkle of dried chilli flakes, to taste
50g toasted pumpkin seeds

Yoghurt lemon garlic sauce:
200 ml yoghurt or coconut yoghurt
1 tsp lemon juice
1 garlic clove, curshed in 3⁄4 tsp salt.
1 tsp honey or agave syrup

Vegan and gluten-free notes

VE Opt for agave or maple syrup, Use vegan yoghurt.
GF ✔︎