Stews, Curries, Risotto & Pasta
Lebanese 7 Spice Roasted Vegetable Medley
Lebanese 7 Spice Roasted Vegetable Medley
2
Ingredients
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
Preparation
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!
