This delightful dish is a celebration of wholesome roasted veggies with chermoula-spiced kumara and fragrant mint. Add dukkah to roasted cauliflower for extra flavour and crunch, then top it off with a scattering of sweet currants.
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chermoula spice blend
spinach & rocket mix
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the kumara and parsnip (both unpeeled) into 1cm chunks. TIP: Cut the veggies to size so they cook in time.
Spread the kumara, parsnip and chermoula spice blend on an oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to combine, then roast until tender, 25-30 minutes.
While the veggies are roasting, place the cauliflower, dukkah and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to combine and roast until tender, 20-25 minutes.
While the cauliflower is roasting, finely chop the garlic. Pick and thinly slice the mint leaves. In a large frying pan, heat a drizzle of olive oil over a medium high heat. Add the garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the yoghurt, mint and water and stir to combine. Season to taste.
When the kumara and parsnip are done, add the spinach & rocket mix to the oven tray and toss to combine.
Divide the roasted kumara and parsnip between plates. Top with the dukkah-crusted cauliflower and mint yoghurt. Garnish with the currants.