Carrot hummus with pitta dippers
Get kids aged 3-6 involved in the kitchen by helping them make this moreish, healthy snack
Roasted roots fattoush
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 turnipspeeled and cut into wedges
- 4 parsnipspeeled and cut into quarters lengthways
- 1 swedepeeled and cut into wedges
- 2 tbsp dukkahplus extra for sprinkling
- 4 tbsp olive oil
- 3 pitta breads
- ½ tbsp sumac
- large pack parsleyroughly chopped
- small pack mintleaves picked and roughly chopped
- 1 red chillithinly sliced, deseeded if you don't like it too hot
- 100g pomegranate seeds
For the dressing
- 75g butter
- 1 lemonjuiced
- 200g natural yogurt
Nutrition: per serving
- kcal466
- fat22g
- saturates9g
- carbs48g
- sugars21g
- fibre14g
- protein11g
- salt0.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char.
step 2
Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 15 mins until golden and crisp, then set aside.
step 3
For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt.
step 4
Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds. Drizzle over some of the dressing, and serve the remainder on the side.
