Chilli roast vegetables with toasted seeds and tahini yoghurt - The Jewish Chronicle

Name: Chilli roast vegetables with toasted seeds and tahini yoghurt - The Jewish Chronicle
Total time: 50 min
Ingredients: 40g (3 tbsp) butter; 50g (3 tbsp) sweet chilli sauce; ½ tbsp olive oil; About 700g (1lb 9oz) uncooked veg, such as beetroot (beet), carrots, sweet potato, parsnips, celeriac (celery root), chopped into small pieces roughly the same size; Fine sea salt and freshly ground black pepper; 2 tbsp pumpkin seeds; 2 tbsp sunflower seeds; 2 tsp za’atar; A generous pinch of fine sea salt and freshly ground black pepper; 200g (1 cup) Greek yoghurt; 40g (scant 1⁄4 cup) tahini, stirred well; 1 tsp lemon juice, or more to taste; 1 small garlic clove, grated

www.thejc.com

Low effort max flavour and hugely comforting

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Ingredients

40g (3 tbsp) butter
50g (3 tbsp) sweet chilli sauce
½ tbsp olive oil
About 700g (1lb 9oz) uncooked veg, such as beetroot (beet), carrots, sweet potato, parsnips, celeriac (celery root), chopped into small pieces roughly the same size
Fine sea salt and freshly ground black pepper
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tsp za’atar
A generous pinch of fine sea salt and freshly ground black pepper
200g (1 cup) Greek yoghurt
40g (scant 1⁄4 cup) tahini, stirred well
1 tsp lemon juice, or more to taste
1 small garlic clove, grated