Spiced roast sweet potato and beetroot with chickpeas and feta
Servings 4 people
Ingredients
- 2 tbsp olive oil
- 3 tsp baharat
- 1 tsp salt
- 600 g sweet potato cut into 1½cm-thick half-moons (and quartered if the potatoes are very large)
- 3 cloves garlic peeled and finely grated
- 450 g beetroot peeled and cut into 1½cm wedges
- 400 g chickpeas 1 tin or jar, drained and rinsed
- 1 lemon juiced
- 0.5 tsp salt
- 200 g feta roughly crumbled
- 25 g coriander roughly chopped
Instructions
- Heat the oven to 220C (200C fan)/425F/gas 7. Tip the olive oil, baharat, salt, garlic, sweet potato, beetroot and chickpeas into a roasting tin large enough comfortably to hold all the vegetables in one layer. Mix well to coat – the chickpeas will fall under the veg, which is fine – then roast for 30 minutes.
- Blanch the red onion in a bowl of boiling water for a minute, then drain well. Mix in the lemon juice and sea salt, then leave to pickle for 20 minutes.
- Once the vegetables are out of the oven, dress them with the pickled onion/lemon mix, then taste and adjust the salt as needed. Scatter the feta and coriander over the top, and serve with some yoghurt alongside.
