Cumin-Roasted Beetroot, Squash & Carrot with Herb Salad

  • 27 Jan - 02 Feb, 2018
  • Mag The Weekly
  • Cookery


· 800g butternut squash, peeled
· 4 raw beetroots, peeled
· 3 carrots, peeled
· 2-3tbsp olive oil
· 2tsp cumin seeds
· A pinch of dried chilli flakes
· Salt and pepper to taste
· 2tbsp hazelnuts, roughly chopped
· 1 bag of herb salad
· 100ml yogurt
· 1 lime


Preheat the oven to 200ºC. Chop butternut squash, beetroot and carrot into bite-size chunks. Lay in a single layer in a baking tray and drizzle with half the oil. Sprinkle with cumin seeds and chilli, and season well with salt and pepper. Roast for 30 minutes until the veggies are softened and charred. Meanwhile, toast the nuts in a dry frying pan, then set aside. Once tender, remove vegetables from the oven. Tip the herb salad into a bowl and top with roasted vegetables and hazelnuts. Mix together the yogurt and zest of lime, and drizzle over the salad. Drizzle the whole plate with the remaining oil, juice of the lime and a good pinch of salt and pepper.