Maple Roasted Vege Salad with Yoghurt Dressing and Dukkah

Maple Roasted Vege Salad with Yoghurt Dressing and Dukkah

Ingredients

• 2 cups yams
• 3 large carrots
• Olive oil
• Maple syrup
• 1 tsp whole cumin seed
• 3 cups kale 
• 2 lemons
• ½ cup unsweetened plain yoghurt
• 1 cup fresh coriander
• Salt & Pepper
• Almond Dukkah

Method

1. Preheat oven to 200°C
2. Cut the yams in half or leave whole if they are small, slice the carrot lengthwise into sixths and ~5cm lengths
3. Place the carrots and yams in separate baking trays, drizzle tbsp each of olive oil and maple syrup and ½ tsp of whole cumin seed into each of the trays, stir through
4. Bake for an hour or until golden and caramelised, stirring every 20 minutes
5. Meanwhile, break off small bite size pieces of kale into a bowl with juice of ½ lemon, 1 tbsp olive oil, 1 tsp salt, and rub the dressing into the leaves with your fingers
6. Combine yoghurt, juice of 1½ lemons, chopped leaves and stems of coriander, 1 tbsp olive oil for the dressing, salt and pepper to taste
7. When the yams and carrots are cooked, set aside to cool for 20 minutes and serve with the kale, dressing, and dukkah.

Almond dukkah

Ingredients

• ½ cup almonds
• ¼ cup sesame seed
• 1 tbsp whole cumin seed
• 1 tbsp whole coriander seed
• 1 tbsp whole fenugreek seed

Method

1. Heat a frying pan and toast almonds on low heat for 15 minutes, stirring occasionally
2. Add sesame, cumin, coriander, fenugreek seed and toast for a further 10 minutes, keep stirring
3. Empty onto a plate and set aside to cool
4. If using a mortar and pestle, grind the almonds first then the seeds
5. If using a food processor, whizz into a crumb
6. Be careful not to over grind the almonds and leave some larger bits to achieve that crunch factor.
7. Sprinkle on salads or dips to add a major level of flavour and texture.