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Spiced Autumnal Vegetables with Smoked Garlic Labneh
This recipe is a celebration of vegetables at the peak of their season – so choose what is available to you. You could use a wide array of alternative vegetables, such as beetroot, parsnips, celeriac, pumpkin, cauliflower etc.
Method
- Preheat oven to 190C / 370F / Gas Mark 5. Prepare the vegetables by peeling and chopping into evenly sized large-ish pieces. Add all the dry spices along with a good drizzle of oil and generous seasoning. Mix well and place in the oven for 45 minutes.
- Whilst the veg roasts, prepare the dressing by finely dicing the shallot and adding to a large bowl, big enough to hold the roasted vegetables once cooked. Finely chop the chives add these to the bowl too. Half then quarter the preserved lemons, using a knife slice away the fleshy interior to leave just the lemon peel. Discard the flesh then finely dice the lemon peel/ rind and add to the bowl. Finally add the oil, mustard, sugar, and lemon juice. Mix well and season to taste.
- To prepare the labneh simply mix the yogurt with the smoked garlic paste and some seasoning, set aside.
- Once the vegetables are cooked (tender but enough bite to hold together) remove from the oven and place into the bowl with the dressing. Using a large metal spoon gently mix together so the vegetables are evenly covered in the dressing.
- Next heat a frying pan over a high heat and add the butter. Once melted and starting to foam, add the curry leaves and cook in the foaming butter until it starts to caramelise and turn a light brown. Once you smell a nutty like aroma the butter is done; remove from the heat and add the garam masala.
- To plate up, smear the labneh onto the bottom of the plate and pile the vegetables on top. Spoon over the brown butter curry leaves and top with the pomegranate seeds.
