Roast winter vegetables with spiced lentils, lemon coconut yoghurt and harissa dressing
Ingredients (to serve 4)
- 500g carrots
- 500g parnsips
- 1 medium cauliflower
- 2 large red onions
- 250g beluga or puy lentils
- 1 tspn ground coriander
- 1 tpsn ground cumin
- ½ tpsn all spice
- ½ tspn garlic powder
- 250ml coconut yoghurt
- 1 vegetable stock cube
- coconut oil
- 1 bunch coriander
For the harissa dressing:
- 1-3 tspns of harissa paste (depending on much how heat you like)
- 1 tblspn maple syrup
- 1 tblspn lemon juice
- 6-8 tblspns Olive oil
- salt and pepper
Method
Step 1: Top and tail and cut carrots in half and parsnips into four lengthways then wash and dry. Put them in a baking tray and coat with some heated coconut oil, season with salt and pepper and then place in a pre-heated oven (170 c) for approx. 25 mins.
Step 2: Peel the red onions and cut into 8 wedges and cut the cauliflower into large florets, wash and dry and then combine with the onions in a roasting tray. Again, coat in coconut oil, season with salt and pepper and then roast for approx. 20 mins.
Step 3: In the meantime, rinse the lentils in a sieve under some cold running water, drain and then place in a saucepan with some water covering them by about 1cm. Now add the vegetable stock with some boiling water and stir in the spices. The pan should be on a medium heat and simmer until just cooked (approx. 17-20 min), stirring occasionally. Drain when cooked and return to pan off the heat with a lid to keep warm.
Step 4: While the lentils are cooking and the vegetables are roasting, you can prepare the yoghurt and make the dressing. Wash a lemon in hot water (this removes any wax and makes it easier to juice) and then rinse in cold water quickly and dry. Remove the zest using a micro plane or fine box grater and set aside, cut the lemon in half and extract the juice using a hand juicer or just squeeze by hand. Now add the lemon zest to the coconut yoghurt with half the lemon juice and some salt and pepper.
Step 5: For the dressing combine the harissa and Olive oil into a bowl and whisk until emulsified and then season with salt and pepper.
Step 6: Lastly, to assemble, spoon some yoghurt onto a large plate and spread out using the back of the spoon in a circular motion, place a large spoonful of the lentils in the centre of the yoghurt, pile the roasted vegetables on top of the lentils and then drizzle some dressing around the perimeter of the plate.
Step 7: Finally, garnish with some sprigs of coriander.
This page was curated by the Events and Catering teams at Green Templeton. Please contact events@gtc.ox.ac.uk with reactions, comments and suggestions.