Roasted Root Vegetables with Labneh and Dukkah
Ingredients
5-6 cups of assorted root vegetables peeled and diced small
2 Tbs pistachios
1 Tbs white sesame seeds
1 Tbs white sesame seeds
1 Tbs black sesame seeds
½ Tbs cumin seeds
½ Tbs coriander seeds
½ tsp salt
Olive oil
Labneh (thick Middle Eastern yoghurt cream cheese)
To taste salt and pepper
Preparation
- Roast the vegetables at 400º F until tender and golden (you can use a splash of oil if you like, or roast them dry). It should take about 30-40 minutes depending on how big/small you cut them.
- While they are roasting, make the dukkah. Start by toasting the pistachios, sesame seeds, cumin, and coriander, in a pan over low heat until fragrant. Grind them in a mortar and pestle until they form a coarse blend. Add in 1 tsp salt.
- When the root vegetables come out of the oven, toss them with the dukkah, setting some aside to garnish. Taste and add more salt and pepper as needed.
- To serve, smear the bottom of the serving bowl with labneh. Pour in the root vegetables and sprinkle with the reserved dukkah. Serve warm or at room temperature.
