Lebanese Style Roots ‘n’ Nooch
Serves: 6-8 people
Prep: 20 mins, Cooking: 45 mins
This dish is seasonal, but you can use different vegetables to ring the changes. We particularly love Crown Prince squash as it lends such a sweet and delicious flavour to the roast. The nooch, however, is the crown jewel on top of the dish.
Recipe tip: This is delicious served hot or cold, and can keep for several days in the fridge if you make a big amount, like we did.
What you’ll need:
¼ of a large pumpkin/squash, in 2cm cubes
6 medium beetroots, peeled and in 2cm cubes
2 red onions, in large dice shapes
1 leek, coarsely chopped
6-8 tablespoons olive oil (or vegetable oil)
2 tablespoons Lebanese style spices – a combination of paprika, coriander seeds, cinnamon, cardamom, cumin, nutmeg, ground cloves, cayenne pepper, black pepper and salt
How to do it:
Heat your oven to 200C fan and get out a large baking dish.
Prepare all your vegetables and put into the baking dish. Drizzle olive oil generously over the top, then sprinkle with your spice mix.
Stir well.
Roast in the oven for 30 minutes, then stir. Roast for another 20 to 25 minutes until the vegetables are tender.
Remove from the oven and sprinkle generously with one of our nooches, or nutritional yeast. Enjoy with a crisp salad or some beans as a side.
Product used:
