Recipes Oven-roasted Sriracha Root Veg Salad with Cooling Yoghurt Dressing
Oven-roasted Sriracha Root Veg Salad with Cooling Yoghurt Dressing
Rainbow on a plate with a sizzle to match - what more could you ask for!? Using our new Sweet & Smoky Hot Thai Sriracha Chilli Seasoning, Cape Herb continues to challenge the flavour norms. This is a super easy, toss together meal that doesnt compromise on any of the good stuff...enjoy!
-WHAT YOU NEED-
For the root vegetables:
Bunch of baby heirloom carrots
Punnet of baby leeks (or quartered red onions)
Punnet of baby sweet potatoes, halved (or larger sweet potatoes cut into smaller chunks)
4 tbs olive oil
1 tsp honey
Cape Herb & Spice Sriracha Chilli Seasoning
For the yoghurt dressing:
1 cup plain low fat yoghurt
2 tbs coriander, very finely chopped
Edible flowers (optional)
Preheat your oven to 200 degrees Celsius. Drizzle the vegetables with olive oil and honey and dust generously with the Cape Herb & Spice Sriracha Chilli . Toss through to ensure everything is coated. Line a baking tray with baking paper (this makes cleaning up easier) and tumble the vegetables on. Roast until the vegetables are cooked through and starting to caramelize – this should take around 30 to 40 minutes depending on how small the vegetables are. (Note: Leeks tend to roast quicker than other vegetables, so check them and remove them earlier if necessary.)
Mix the coriander with the yoghurt to create your cooling yoghurt dressing.
Tumble the veggies onto a platter along with peppery watercress, fresh mint and some micro herbs and edible flowers. Give it a final light dusting of the Sriracha seasoning and drizzle generously with the yoghurt dressing.
This recipe serves 2 as a vegetarian main or 4 as an accompaniment.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
- METHOD -