Roasted Vegetables with Dukkah



Jerusalem artichokes

Mixed baby beetroot

Extra virgin olive oil


For the Dukkah

50g hazelnuts

155g sesame seeds

80g coriander seeds

60g cumin seeds


For the dukkah, roast all the ingredients in the oven separately. Be careful not to burn them as this will make them go bitter. Use a mortar and pestle or food processer to grind them separately. The hazelnuts and sesame seeds should be left

pretty coarse, whilst the spices can be ground much smoother. Once combined seal in a jar and this will keep for weeks.

This week I used some lovely golden and red beetroots from Ettrick gardens and delicious Jerusalem artichokes from Waikouaiiti gardens. Cut the vegetables into equal sizes, season with salt and a drizzle of extra virgin oil. Roast in the oven until the edges start to caramelise a little.

Once out of the oven sprinkle over some dukkah for a lovely side dish.


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