A bright, well-balanced dressing can take these roast vegetables in new directions. Preserved lemon, mint and chilli add acid, freshness and heat to vegetables, but can also dress up roast chicken, lamb or fish.
- 800 gm (about 2) bunches Dutch carrots, trimmed and peeled
- 2 purple carrots or carrots, peeled and coarsely chopped
- 3 leeks, cut into 5cm lengths
- 1 tbsp olive oil
- Thick Greek-style yoghurt or hummus, to serve
- ½ preserved lemon rind, finely chopped
- 2 cups (loosely packed) mint, finely chopped
- 1 small long red chilli (seeds optional), finely chopped
- 60 ml (¼ cup) extra-virgin olive oil
- Juice of ½ lemon (or to taste)
- 1Preheat oven to 220°C. Add vegetables to 1 or 2 large roasting pans, drizzle with oil, season to taste and toss to combine. Roast, tossing occasionally, until golden, a little charred, and tender (30 minutes).
- 2Meanwhile, for preserved-lemon dressing, combine ingredients in a bowl and season with pepper to taste.
- 3Spread yoghurt on a platter. Top with roasted vegetables, spoon over dressing to taste and serve.
Preserved lemons can often be too salty to use straight out of the jar. Give them a quick rinse before adding them here, and go light on the seasoning.