Name: Spiced veggies with green chilli yoghurt recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1 bunch baby beetroot, ends trimmed; 800g Kent pumpkin, seeded, cut into wedges; 1 bunch Dutch carrots, peeled, ends trimmed; 18.20 gm olive oil; 20.00 ml Moroccan seasoning; 20.00 ml chopped pistachios; 20.00 ml pepitas (pumpkin seeds), toasted; 420g yoghurt; 24.00 gm tahini; 21.00 gm lemon juice; 1 long green chilli, seeded, finely chopped; 1 garlic clove, crushed; 82.50 ml coriander leaves; 62.50 ml mint leaves; Green chilli oil; 80ml olive oil; 62.50 ml coarsely chopped coriander; 1 long green chilli, seeded

Spiced veggies with green chilli yoghurt recipe

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Spiced veggies with green chili yogurt: the perfect Sunday roast side dish!

Ingredients:

1 bunch baby beetroot, ends trimmed
800g Kent pumpkin, seeded, cut into wedges
1 bunch Dutch carrots, peeled, ends trimmed
20.00 ml Moroccan seasoning
20.00 ml chopped pistachios
20.00 ml pepitas (pumpkin seeds), toasted
420g yoghurt
24.00 gm tahini
21.00 gm lemon juice
1 long green chilli, seeded, finely chopped
82.50 ml coriander leaves
62.50 ml mint leaves
Green chilli oil
80ml olive oil
62.50 ml coarsely chopped coriander
1 long green chilli, seeded

Instructions:

Preheat your oven to 200°C and individually wrap each beetroot in foil before arranging them on a baking tray.
Prepare a second baking tray by lining it with parchment paper. In a large bowl, combine the pumpkin and carrots with oil, Moroccan seasoning, and seasonings. Toss everything together to mix well.
Spread the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin, rotating the pumpkin occasionally, for 40 minutes or until golden brown and tender. Let it cool slightly for 10 minutes before serving.
Peel the foil from the beetroot and cut it into quarters while wearing gloves to prevent staining your hands.
For the green chilli yoghurt, combine yoghurt, tahini, lemon juice, chilli, garlic, coriander, and mint in a blender. Blend until smooth, then season to taste.
In a clean blender, combine oil, coriander, and chilli and blend until smooth to create the green chilli oil.
Place the pumpkin and beetroot on a platter, drizzle with green chili yogurt and green chili oil, and sprinkle with pistachios and pepitas.

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