Roasted roots fattoush - Good Food Middle East
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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Cooking tools:
- Oven
- Stove
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Serving platter
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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