MIDDLE EASTERN STYLE ROASTED ROOT VEGETABLES

Serves 4 

INGREDIENTS

• 8 carrots, cut in half lengthways
• 4 medium sized sweet potatoes, cut lengthways with a thickness of 2 inches
• 1 large purple cabbage, stalk removed, cut in 2-inch slices
• 1 tbsp minced garlic
• 2 tbsp olive oil plus additional 1 tbsp for yoghurt dressing
• Bunch of chives, chopped finely
• 2 tbsp roasted macadamias
• 2 tsp dried oregano
• 2 tsp dried chilli flakes
• 2 tsp Artcaffé Market shawarma spice dry rub
• 2 tbsp brown sugar
• Salt and pepper, to taste
• 2 tbsp fresh pomegranate seeds
• 2 tbsp honey
• 1 tbsp tahini
• 3 tbsp Artcaffé Market labneh

DIRECTIONS

1. Preheat the oven to 180°C.
2. Prep and cut all vegetables, keep aside.
3. In a small bowl mix olive oil, garlic, dried oregano, half the chives, chilli flakes, shawarma rub, 1 tbsp brown sugar, salt, pepper.
4. Pour three quarters of the glaze over the carrots and sweet potatoes. Arrange in a single layer on a lined baking dish.
5. Pour the remaining glaze over the red cabbage and leave to marinate.
6. Bake the carrots and sweet potatoes for 30-40 mins till cooked with a bite. Halfway through, add the cabbage and complete baking.
7. Once baked arrange over a large platter.

For the dressing 

1. Mix the labneh, tahini, honey, and olive oil. Season for taste and set aside.
2. Toast macadamias with the brown sugar until golden brown.
3. Drizzle dressing over the veggies, sprinkle with pomegranate, chives and top with the macadamia nuts.