HERBED VEGAN ROAST

- METHOD -

Start off by preheatting the oven to 220˚C. Then wash and scrub sweet potatoes and cut in half.

Next, peel the butternut and slice in half. Scoop out seeds and slice each half into 3 wedges.

In a large roasting dish add the butternut and sweet potato and dress them with the olive oil, Cape Herb & Spice Tastebud Herbed and tomato paste. Mix this well.

Next, pour in the vegetable stock and roast this for 30 minutes at 220˚C.

While the veggies are roasting, combine all the dressing ingredients, mix them well and keep them in the fridge.

Also, combine the chickpeas, harissa, olive oil and Cape Herb & Spice Tastebud Herbed in a bowl. Mix this well and set aside.

Now, remove the roasted vegetables from the oven and spoon over the spicy chickpeas.

Increase your oven temperature to 240˚C. Then return the roaster to the oven for another 20 minutes or until the chickpeas are crisp, the veg is nicely coloured and everything is cooked through.

For the herb topping segment a lemon and then roughly chop the segments into smaller pieces. Combine with the olive oil and coriander. Squeeze all the lemon juice out of the leftover lemon and mix.

When the veg has finished roasting remove from the oven and allow to cool slightly. Then, dollop over the tahini yoghurt dressing and the lemony herb topping.

Sprinkle everything with a little Cape Herb & Spice Tastebud Herbed and serve.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

Adapted from Yotam Ottolenghi’s root vegetables with harissa chickpeas, tahini yoghurt and dukkah.