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Roasted root veg and red onion with tahini and za’atar

Adapted from an Ottolenghi/Tamimi recipe from their book Jerusalem

Ingredients

  • 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

Instructions

  • 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