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Good Nosh - Roast Winter Vegetables with Tahini and Pomegranate

 

Good Nosh is back with a bang! It’s been a while but we decided to celebrate with this delicious salad. Packed with flavour, this wintery dish is full of texture, colour and lots of that good stuff!

We sat down last week and devoured this over lunch. Delicious by itself or piled onto fresh bread, this makes the perfect lunch, dinner, or whatever… We’ll let’s be honest – it’s pretty impressive!

Styled by the super talented Natalie Turnball, shot by the always baben’ Elise Wilken and cooked by our resident Nigella wannabe Mietta Coventry, this recipe is worth a try, and let us assure you; it tastes just as good as it looks!  

Roast Winter Vegetables with Tahini and Pomegranate 

1 pumpkin (jap or Queensland blue are best for roasting), cut into 3 x 6cm wedges

500g Jerusalem artichokes, washed and cut in half length-ways

3 red onions, cut into 3cm wedges

1 head of garlic, separated into cloves

1 teaspoon ground cumin

5 tablespoons extra virgin olive oil

3 1/2 tablespoons hulled tahini

2 tablespoons lemon juice

30g pinenuts

1 red chilli, thinly sliced

seeds of half a pomegranate

1/2 teaspoon smoked paprika

parsley, roughly chopped

Method:

Put the pumpkin, artichokes, garlic and onions into a large bowl, season with salt and pepper and dress with 3 tablespoons of the oil and the cumin, tossing well to coat the vegetables. Line a baking tray with baking paper arranging the vegetables on top. Bake for 40 to 50 minutes or until golden brown. Be sure to keep an eye on the vegetables as some, like the onion, may cook faster than others. Remove and leave to cool.

To make the sauce, remove half of the roasted garlic cloves from their skin and mash until smooth. In a bowl add the garlic, tahini, lemon, water, 1/4 teaspoon of salt and whisk until the mixture is the consistency of honey. You may have to add more water as you go, working slowly to incorporate.

Pour the remaining oil into a small frying pan and place on medium heat. Add the pine nuts and fry until golden brown, making sure to stir often. Remove from the heat and transfer the pine nuts to a bowl with the oil, to stop the cooking.

To serve, arrange the roast vegetables including the remaining garlic cloves on a large plate or serving platter and spoon over the tahini mixture. Next scatter the pomegranate seeds and chilli over the dish. To finish, sprinkle the salad with the pine nuts and their oil, followed by the smoked paprika and parsley. 

Images; Elise Wilken, Styling; Natalie Turnbull, Recipe; Mietta Coventry.