Roasted roots fattoush recipe | Good Food
We’ve given this classic Middle Eastern bread salad a winter makeover with good-value roasted root veg and a rich, brown-butter yogurt dressing
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Ingredients
- 2 turnips peeled and cut into wedges
- 4 parsnips peeled and cut into quarters lengthways
- 1 swede peeled and cut into wedges
- 2 tbsp dukkah plus extra for sprinkling
- 4 tbsp olive oil
- 3 pitta breads
- ½ tbsp sumac
- large pack parsley roughly chopped
- small pack mint leaves picked and roughly chopped
- 1 red chilli thinly sliced, deseeded if you don't like it too hot
- 100g pomegranate seeds
- 75g butter
- 1 lemon juiced
- 200g natural yogurt
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