I love the sweet tanginess that sumac brings to this salad. It isn’t as easy to source as other spices but it is worth adding to your spice collection—it is fabulous scattered over a lamb roast or sprinkled over dips like hummus.
Preheat oven to 200°C (400°F).
Spread beetroot wedges and zucchini batons, in a single layer, on a lined roasting tray (or two). Toss with cumin, cinnamon, oil and a pinch of salt and pepper. Roast for 35–40 minutes or until caramelized on the edges, tossing occasionally.
While the vegetables are roasting, place yogurt, lemon juice, sumac and garlic in a bowl and stir to combine. Taste and season.
Allow roasted vegetables to cool slightly. Place in a bowl together with spring onion, dill and rocket. Add dressing and toss to combine.
Transfer to a serving bowl or individual bowls. Sprinkle with extra sumac, to serve.
This recipe is from 'Whole Food, Bowl Food' cookbook from New Holland Publishers, RRP $45.
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