Serves: 6
Ingredients
- 300g cherry tomatoes
- 2kg McCain Classic Mediterranean roast vegetables
- 2 of each yellow and orange peppers, cored and cut into chunks
- 180ml (¾cup) olive oil
- 2-3 cloves garlic, crushed
- Salt and freshly ground black pepper
For the dressing:
- 250ml (1cup) double cream plain yoghurt
- 180ml (¾cup) milk
- 20ml (2 Tablespoons) apple cider vinegar
- 1 clove garlic, crushed
- Zest of 1 lemon
- Handful fresh parsley, chopped
- 80ml (1/3 cup) parmesan cheese, finely grated
- Salt and freshly ground black pepper
For the Dukkah:
- 15ml (1 Tablespoon) coriander seeds
- 10ml (2 teaspoons) cumin seeds
- 10ml (2 teaspoons) ground cumin
- 180 60ml (3/4 cup) peanuts
- 30ml (2 Tablespoons) sesame seeds (black and white)
- 45ml (3 Tablespoons) yellow sugar
- Sea salt flakes
Method
- Preheat the oven to 200°C and line a baking sheet with baking paper.
- Place all the vegetables on the prepared baking sheet. Mix the olive oil and garlic, drizzle over the vegetables and toss slightly. Spread into an even layer and season with salt and pepper and bake for 20 minutes or until lightly roasted. Leave to cool.
Dressing:
Add all ingredients to a mixing bowl or jar with a lid. Whisk or shake together until smooth.
Dukkah:
Dry-fry the cumin and coriander seeds and crush in a mortar and pestle until coarsely grounded. Add the rest of the ingredients and crush a bit more.
To serve:
Place the vegetables on a serving platter and pour over the dressing just before serving. Sprinkle with Dukkah and serve.
Tip: The dressing can be kept in the fridge for up to 5 days.
*Recipe courtesy of mccain.co.za.
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