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Stews, Curries, Risotto & Pasta
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For the roasted vegetables 200g carrots] 00g parsnips 200g beetroot 200g sweet potatoes 3 tbsp olive oil 2 tbsp - Lebanese 7 Spice salt and pepper to taste
For the Lebanese 7 spice 1 tbsp black peppercorns 2 tsp fenugreek 1 tbsp cloves 1 tbsp all spice 1 inch piece of cinnamon 1 tsp nutmeg 1 tbsp ground ginger
For the butter bean hummus 2 X 400g tins of butter beans 1 clove of garlic 1 lemon 3 tbsp tahini 3 tbsp olive oil salt to taste 100ml ice water
For the Lebanese 7 spice drizzle 4 tbsp olive oil 2 tsp remaining 7 spicesalt
To garnish pomegranate seeds toasted pine nuts fresh parsley lemon zest
1. Prepare the Lebanese 7 Spice Blend Add all of the ingredients to the Cuisinart Spice Grinder and grind until you have a very fine powder
2. Prepare Vegetables Slice the carrots, parsnips and sweet potatoes into long even widths Cut the beetroot into wedges
3. Roast the Vegetables Add the olive oil and 1.5 tbsp 7 spice to a large bowl and add the carrots, parsnips and sweet potato and toss to coat Spread evenly on a baking tray Add the beetroot and another ½ tbsp of 7 spice to the same bowl and toss to coat Add to the tray with the other vegetables, season generously with salt and roast in the oven for 40-45 minutes until tender and caramelised
4. Make the Butter Bean hummus Zest and juice the lemon Blend all of the hummus, including the lemon juice, reserving the zest for garnish Add ice-cold water, a tablespoon at a time, to achieve a creamy consistency
5. Assemble the Platter Spread the butter bean hummus on a large serving plate Arrange the roasted vegetables on top Drizzle with the spiced oil Sprinkle with pomegranate seeds, toasted pine nuts, fresh parsley, and lemon zest Serve up and enjoy!