Name: Roast root vegetables with sumac dressing
Yield: 4
Ingredients: 1 bunch Dutch carrots, trimmed; 1 bunch baby beetroot, beetroot trimmed and halved, 1 cup leaves reserved separately; 1 parsnip, halved lengthways, cut into wedges; 1 Spanish onion, cut into wedges; 6 oregano sprigs; 6 garlic cloves, unpeeled; 2 tbsp extra-virgin olive oil; 1 cup baby spinach leaves (loosely packed); To serve: crumbled Persian feta; Sumac dressing; 60 ml extra-virgin olive oil (¼ cup); Juice of 1½ lemons; 1½ tsp sumac

If you have time you can peel the carrots and beetroot first, but we find a good scrub is all that’s needed for their tender skins to be edible.

Ingredients

1 bunch Dutch carrots, trimmed

1 bunch baby beetroot, beetroot trimmed and halved, 1 cup leaves reserved separately

1 parsnip, halved lengthways, cut into wedges

1 Spanish onion, cut into wedges

6 oregano sprigs

6 garlic cloves, unpeeled

2 tbsp extra-virgin olive oil

1 cup baby spinach leaves (loosely packed)

To serve: crumbled Persian feta

Sumac dressing

60 ml extra-virgin olive oil (¼ cup)

Juice of 1½ lemons

1½ tsp sumac

Method

Main

1.Preheat oven to 250C fan-forced or hottest setting on conventional oven. Toss carrot, beetroot, parsnip, onion, oregano, garlic and oil in a roasting pan to combine and roast until vegetables are golden and bases are caramelised (20 minutes).

2.Meanwhile, for sumac dressing, whisk ingredients in a bowl to combine, season to taste and set aside.

3.Squeeze roasted garlic from skins into sumac dressing, whisk to combine and set aside. Combine beetroot leaves, spinach leaves and roasted vegetables in a bowl, drizzle with half the dressing and toss to combine. Transfer to a platter, scatter with Persian feta and serve with remaining dressing to the side.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Vanessa Austin