Page 166 - COMING UNSTUCK by Sara tuck

moroccan roast These beautiful, vibrant veges

can be served hot, warm or
carrots & kumara cold as a salad. They work
brilliantly as a side for the
roast lamb shoulder (see p129)
or beef fillet (see p132)..
with red onion & dukkah

18 baby carrots, scrubbed This dish is so much more than the sum of its parts – I love
500g (1 lb) kumara (sweet potato), the combination of sweet roasted vegetables, with crunchy nuts
cut into chunks and dukkah finished off with the sharp punch of pomegranate
1 red onion, cut into wedges seeds. If you can’t get your hands on a pomegranate (or can’t
2 tbsp olive oil be faffed), finish with a little finely grated lemon or orange
1 tbsp runny honey zest instead.
1 tbsp pomegranate molasses
1 tsp cumin seeds Preheat the oven to 180˚C (350˚F). Put the carrots, kumara and
sea salt & freshly ground pepper onion in a single layer in a large roasting dish. Drizzle with olive
2 tbsp dukkah (see p233) (optional) oil, honey and pomegranate molasses and sprinkle over cumin
2 tbsp toasted pistachio nuts seeds. Season well with sea salt and freshly ground pepper and
2 tbsp pomegranate seeds roast for 25-30 minutes, gently turning once during cooking.
Serve with a sprinkling of dukkah and/or pistachio nuts and
pomegranate seeds.

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