Tahini Glazed Oven Roasted Veg
with balsamic drizzle and creamy mash
There's something so warming about roasted veg—and the shallot, parsnip and carrots in this recipe are no exception. Adding to the comforting feel of this dish is wonderfully creamy mash. Crispy chickpeas and a tahini drizzle ensure this dish is anything but ordinary.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
1 unit(s)
Shallot
1 unit(s)
Parsnip
150 grams
Baby Carrots
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Honey
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Scallion
1 pack(s)
Chickpeas
1 unit(s)
Lemon
1 sachet(s)
Tahini
(Contains Sesame)
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Cook the potatoes in the boiling water until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, trim the parsnip then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Peel and quarter the shallot.
- Trim and thinly slice the scallion.
- Drain and rinse the chickpeas.
- Quarter the lemon.
- Trim and halve the carrot.
- Mix yoghurt, tahini, the juice of lemon (add 1 tsp at a time to taste), salt, pepper and a drizzle of oil together in a small bowl.
- Pop the carrots, parsnip, chickpeas and shallot onto a large (lined) baking tray.
- Toss with the Middle Eastern spice, salt, pepper and a good drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.
- Once the veg is cooked, toss with the honey, half the balsamic glaze and a knob of butter.
Tip: Use two separate trays if required.
- Divide the mash between plates.
- Top with the roasted chickpeas and veggies. Drizzle over the lemony tahini.
- Scatter over sliced scallion and serve remaining lemon quarters by the side.
- Finish with a drizzle of the remaining balsamic glaze.
