You can use a lot of completely different spice blends right here; I like baharat, however for ease you may substitute that with Indian spices or smoked paprika. I generally use purple candy potato, however you get a nicer color distinction with the bog-standard orange selection. The beetroot will nonetheless have a little bit chew after half-hour within the oven, so when you favor it fully comfortable, lower it into smaller chunks or use precooked as an alternative.
Spiced roast candy potato and beetroot with chickpeas and feta
This straightforward weeknight dish is even nicer the following day, so it’s price making the complete quantity even when you’re cooking for fewer individuals.
Prep 15 min
Cook dinner 40 min
Serves 2-3
2 tbsp olive oil
3 beneficiant tsp baharat
1 tsp sea salt flakes
3 garlic cloves, peeled and finely grated
600g candy potato, lower into 1½cm-thick half-moons (and quartered if the potatoes are very massive)
450g recent beetroot, peeled and lower into 1½cm wedges
400g tin chickpeas, drained and rinsed
1 purple onion, peeled and really finely sliced
1 lemon, juiced
½ tsp sea salt
200g feta, roughly crumbled
25g recent coriander, roughly chopped
Greek yoghurt, to serve
Warmth the oven to 220C (200C fan)/425F/gasoline 7. Tip the olive oil, baharat, salt, garlic, candy potato, beetroot and chickpeas right into a roasting tin massive sufficient comfortably to carry all of the greens in a single layer. Combine effectively to coat – the chickpeas will fall below the veg, which is okay – then roast for half-hour.
Blanch the purple onion in a bowl of boiling water for a minute, then drain effectively. Combine within the lemon juice and sea salt, then go away to pickle for 20 minutes.
As soon as the greens are out of the oven, gown them with the pickled onion/lemon combine, then style and regulate the salt as wanted. Scatter the feta and coriander excessive, and serve with some yoghurt alongside.
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