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.


  • Roasted vegetables

  • 600 g (1 lb 5 oz) beetroot, peeled and sliced into even wedges

  • 3 large zucchini (courgette) sliced into 3 cm (1¼ in) batons

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • 2 tablespoons extra virgin olive oil

  • sea salt and freshly ground black pepper

  • Sumac yogurt

  • 125 g (4½ oz) natural Greek yogurt

  • ½ lemon, juiced

  • 1 teaspoon sumac

  • 1 garlic clove, finely grated

  • Salad

  • 1 spring onion (scallion), thinly sliced

  • 2 sprigs dill, chopped

  • 100 g (3½ oz) baby rocket (arugula)


  • 1.

    Preheat oven to 200°C (400°F).

  • 2.

    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.

  • 3.

    While the vegetables are roasting, place yogurt, lemon juice, sumac and garlic in a bowl and stir to combine. Taste and season.

  • 4.

    Allow roasted vegetables to cool slightly. Place in a bowl together with spring onion, dill and rocket. Add dressing and toss to combine.

  • 5.

    Transfer to a serving bowl or individual bowls. Sprinkle with extra sumac, to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from 'Whole Food, Bowl Food' cookbook from New Holland Publishers, RRP $45. 

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