Middle Eastern Roasted Carrot & Pumpkin Salad

Ingredients

For the apricot-glazed vegetables

• 2-3 carrots and 1-2 parsnips, peeled and cut into sticks
• 200 g pumpkin, peeled and cut into wedges or cubes
• 4-5 dried apricots, soaked in warm water and drained (reserve the soaking liquid)
• ±6 saffron threads, soaked in a small splash of hot water
• ½ tsp ground cumin
• ¼ tsp salt and/or ½ tsp vegetable stock powder
• ½ cup water or apricot soaking liquid
• 1 tbsp olive oil
• Gem lettuce or lamb's lettuce, to serve
• Chopped fresh coriander and dill, to serve

For the spiced yogurt dip

• 1 cup plant-based yogurt (Greek soy yogurt or almond yogurt)
• ½ tsp each ground cinnamon, ground cumin, ground coriander seed
• 1 tsp fresh ginger, finely grated
• ½ tbsp lime juice
• ¼ tsp salt, plus optional pinch of smoked salt
• ½ tbsp maple syrup or honey
• A few saffron threads, soaked in 1 tbsp hot water (optional)
• Splash of orange juice, plus optional orange zest
• 1 tsp tahini or almond butter (optional, for extra creaminess)

For the dukkah

• ¼ cup blanched almonds
• ¼ cup shelled pistachios
• 2 tbsp sesame seeds
• ½ tsp fennel seeds
• ¾ tsp coriander seeds
• ¾ tsp cumin seeds
• Salt to taste

Method

1. Preheat the oven to 190°C. Steam the carrots, parsnips and pumpkin for 5 minutes, then drain.
2. Blend the soaked apricots with a little of their soaking liquid. Add the cumin, saffron water and its soaking liquid, and blend to a smooth, glossy purée. Add more liquid if it feels too thick.
3. Lay the vegetables in a single layer in a wide, flat baking dish. Toss in the spiced apricot purée, then drizzle with olive oil and a pinch of salt until evenly coated.
4. Roast for 15-20 minutes until golden and just tender, turning halfway. They should be cooked through but still have a little bite.
5. For the dip, whisk all ingredients into the yogurt. Taste and adjust: more lime for brightness, more maple syrup to round the sweetness. Serve at room temperature, not cold.
6. For the dukkah, roughly chop the almonds and pistachios and toast in a dry frying pan until fragrant. Add the sesame, fennel, coriander and cumin seeds and toast 1-2 minutes more, stirring constantly: they burn quickly.
7. Grind the toasted nuts, seeds and salt coarsely in a food processor or pestle and mortar, keeping some texture; don't over-grind.
8. Arrange the lettuce on a plate, pile the warm vegetables on top, spoon the yogurt dip alongside, and scatter generously with dukkah, coriander and dill. Serve warm or at room temperature.

One-pan option: place the raw vegetables directly in a baking dish with the apricot purée and ½ cup of extra soaking liquid. Cover with foil and steam in the oven for about 15 minutes, then uncover for the final 10 minutes to colour.