Roasted roots fattoush

• turnips2

  peeled and cut into wedges

• parsnips↗4

  peeled and cut into quarters lengthways

• swede↗1

  peeled and cut into wedges

• dukkah↗2 tbsp tbsp

  plus extra for sprinkling

• olive oil↗4 tbsp tbsp
• pitta breads3
• sumac½ tbsp tbsp
• parsley↗large pack

  roughly chopped

• mint↗small pack

  leaves picked and roughly chopped

• red chilli↗1

  thinly sliced, deseeded if you don't like it too hot

• pomegranate seeds↗100g g
• butter↗75g g
• lemon↗1

  juiced

• natural yogurt↗200g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char.

2. 2

   Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 15 mins until golden and crisp, then set aside.

3. 3

   For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt.

4. 4

   Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds. Drizzle over some of the dressing, and serve the remainder on the side.