A quick and healthy way to enjoy any leftover vegetables. Mixing starchy and non-starchy vegetables – dressed with extra-virgin olive oil, aromatic spices and yoghurt – makes this dish a substantial vegetarian option.
200 g cauliflower, cut into florets
300 g Kent pumpkin, skin on, cut into
2 cm wedges
4 small red onions, quartered
200 g purple or orange sweet potato,
skin on, cut into 2 cm pieces
200 g baby royal blue potatoes,
skin on, halved
200 g parsnip, skin on, cut into
2 cm pieces
2 tablespoons extra-virgin olive oil
½ teaspoon smoked paprika, plus extra
to serve
½ teaspoon ground cumin
¼ teaspoon mustard powder
Sea salt and freshly ground black pepper
Fresh herbs, if on hand
SPICED TAHINI YOGHURT
1/2 cup (120 g) thick Greek-style yoghurt
1 tablespoon tahini
¼ teaspoon ground cumin
¼ teaspoon mustard powder
¼ teaspoon smoked paprika
Preheat the oven to 180°C. Put all the vegetables into a large roasting tin or divide between two tins, if necessary. Drizzle over the olive oil and add the paprika, cumin and mustard powder and season with salt and pepper to taste. Use your hands to toss the vegetables and coat them in the flavours. Add ½ cup (125 ml) of water to the roasting tin, then bake for 30 minutes, or until the root vegetables are cooked through.
Prepare the spiced tahini yoghurt by mixing all the ingredients well in a bowl. Drizzle this mixture all over the vegetables, then garnish with the fresh herbs, if on hand, and a sprinkle of extra paprika.
