Roasted root veg and red onion with tahini and za’atar
Adapted from an Ottolenghi/Tamimi recipe from their book Jerusalem
- 600 g parsnips or any root veg eg carrots, swede or potato
- 1 red onion
- olive oil
- 1 tbsp tahini paste
- 1 tbsp lemon juice
- 1/2 clove garlic
- 15 g pine nuts
- 1 tsp za'atar or thyme
- 1/2 tbsp parsley chopped
- Preheat oven to 180°C/gas mark 4
- Peel the parsnips (or mixed root veg) and cut into bite sized chunks
- Peel the red onion and cut into wedges
- Put the root veg and onion into a mixing bowl, add 2 tbsp olive oil, ½ tsp salt and some black pepper and toss well
- Spread on a baking sheet and roast in the oven for 30-40 minutes or until the veg are cooked through and have taken on some colour
- The onions may cook faster and need to be removed earlier
- Remove from the oven and leave to cool
- Meanwhile, get a small bowl and whisk together the tahini, lemon juice, 1 tbsp water, garlic and a pinch of salt, until the sauce is the consistency of honey
- Toast the pine nuts in a frying pan with a little oil and a pinch of salt until they are golden brown then quickly remove from the pan to stop them burning
- To serve, spread the roasted veg on a plate, drizzle over the tahini sauce, sprinkle on the pine nuts, followed by the za’atar and parsley
Lentil shepherd's pie with champ
Omit Worcestershire sauce to make it vegetarian.
Servings: 2 people
- 300 g potatoes peeled, chopped
- 1 small handful frozen peas
- 1 knob butter
- 1 onion roughly chopped
- 25 ml milk
- 75 g cheddar cheese broken into chunks
- 1 pinch smoked paprika
- 1 tbsp olive oil
- 1 clove garlic chopped
- 200 g carrots (or swede or parsnip); peeled and chopped
- 400 g tin of tomatoes
- 1 splash Worcester sauce
- few drops Tabasco sauce
- 1 bay leaf
- 85 ml red wine
- 100 ml stock
- 1 sprig rosemary
- 1 splash balsamic vinegar
- 1 small handful parsley chopped
- 400 g canned puy lentils, drained (or pre-cook 200g dried lentils)
- Preheat the oven to 200°C / gas 6
- For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes
- When the potatoes for the champ topping are almost done, add the frozen peas and cook for a few more minutes until the peas are tender. Drain and set aside
- Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry ½ of the chopped onion, plus the garlic and swede for 10-15 minutes, until softened
- Add the tomatoes, Worcestershire sauce, Tabasco sauce, bay leaf, red wine, stock, rosemary, balsamic vinegar and parsley. Season with salt and pepper
- Bring to the boil then reduce the heat and simmer for 10 minutes until the vegetables are tender and the sauce has reduced
- Stir the lentils into the sauce
- Melt the butter in asmall saucepan over a low heat, then gently fry ½ the chopped onions until softened. Add the milk and heat through
- Mash the potatoes and peas roughly. Add the warm milk mixture to the potatoes and continue to mash until combined but still chunky
- Spoon the lentil mixture into a medium pie dish and top with the champ
- Scatter over the cheese and smoked paprika
- Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown
Based on an Alan Rosenthal recipe. Makes 7-8 burgers. Don't worry if you don't have onion powder, you could add some very finely chopped onions instead.
- 200 g gram flour (chickpea flour)
- 200 ml water
- 350 g swede, peeled and grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp nigella seed
- 1 tsp paprika
- 1 green chilli, chopped
- 1 tsp baking powder
- 1 tsp salt
- tsp onion powder/granules
- 4 tbsp chopped coriander
- 4 tbsp chopped mint
- Mix all the ingredients together in a bowl.
- Heat a few tablespoons of light oil in a frying pan and add 1 tbsp of the swede burger mix to the pan.
- If you have egg rings, you can use these to keep the burgers round and neat. Otherwise, shape into rough patties.
- Fry until golden brown on one side, then flip over and cook the other side.
- Remove from frying pan and serve.
- A squeeze of lemon cuts through the oil. They are nice served with mint yoghurt.
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