Roasted Roots Fattoush Recipe
Introduction
This Roasted Roots Fattoush is a vibrant twist on the classic Middle Eastern salad, featuring tender roasted root vegetables and crisp, tangy pitta pieces. With fresh herbs, pomegranate seeds, and a nutty lemon-yogurt dressing, it’s a colorful and satisfying dish perfect for sharing.
Ingredients
- 2 turnips, peeled and cut into wedges
- 4 parsnips, peeled and cut into quarters lengthways
- 1 swede, peeled and cut into wedges
- 2 tbsp dukkah, plus extra for sprinkling
- 4 tbsp olive oil
- 3 pitta breads
- ½ tbsp sumac
- Large pack parsley, roughly chopped
- Small pack mint, leaves picked and roughly chopped
- 1 red chilli, thinly sliced, deseeded if you prefer less heat
- 100g pomegranate seeds
- 75g butter
- 1 lemon, juiced
- 200g natural yogurt
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Toss the prepared root vegetables in 2 tablespoons of olive oil and 2 tablespoons of dukkah, then season well with salt and pepper.
- Step 2: Spread the vegetables evenly over two baking trays. Roast in the oven for about 1 hour, until they’re tender and starting to char at the edges.
- Step 3: While the roots cook, tear the pitta breads into bite-sized pieces. Coat them with the remaining 2 tablespoons of olive oil, sumac, and a pinch of seasoning. Arrange on a baking tray and roast for 15 minutes until golden and crisp. Set aside once done.
- Step 4: For the dressing, gently melt the butter in a saucepan over low heat. Cook slowly until it turns a nut-brown color, about 8 minutes. Remove from heat and immediately stir in the lemon juice. Allow the mixture to cool, then whisk in the natural yogurt until smooth.
- Step 5: To serve, arrange the roasted vegetables on a large platter. Scatter over the chopped parsley, mint, pomegranate seeds, and sliced red chilli. Add the roasted pitta pieces on top. Drizzle some of the dressing over the salad, and serve the rest on the side for extra creaminess.
Tips & Variations
- If you like a bit more warmth, keep the chilli seeds in or add a pinch of chili flakes to the dressing.
- Swap pomegranate seeds for dried cranberries or fresh orange segments for a different fruity touch.
- Use sunflower or ghee butter in the dressing for a richer, nuttier flavor.
- For a vegan version, replace butter with olive oil and use a plant-based yogurt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the pitta crisps separate to preserve their crunch. Reheat the roasted vegetables gently in the oven or enjoy cold. Add freshly toasted pitta pieces when serving again for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, you can roast the vegetables and prepare the dressing a day ahead. Keep the pitta crisps separate and add them just before serving to maintain their crunch.
What can I substitute for dukkah if I don’t have it?
If you don’t have dukkah, you can use a mixture of crushed nuts and seeds with some ground cumin and coriander as a flavorful alternative.
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Roasted Roots Fattoush Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and hearty roasted roots fattoush salad featuring caramelized root vegetables tossed in dukkah, crispy sumac-coated pitta crisps, fresh herbs, and a tangy nut-brown butter yogurt dressing. This Middle Eastern-inspired dish beautifully balances smoky, sweet, and tart flavors for a satisfying vegetarian meal or side.
Ingredients
Root Vegetables and Seasoning
- 2 turnips, peeled and cut into wedges
- 4 parsnips, peeled and cut into quarters lengthways
- 1 swede, peeled and cut into wedges
- 2 tbsp dukkah, plus extra for sprinkling
- 4 tbsp olive oil, divided
- Salt and freshly ground black pepper, to season
Pitta Bread
- 3 pitta breads
- ½ tbsp sumac
- Remaining olive oil (from the 4 tbsp total)
- Salt, to season
Dressing
- 75g butter
- 1 lemon, juiced
- 200g natural yogurt
Garnishes and Herbs
- Large pack parsley, roughly chopped
- Small pack mint, leaves picked and roughly chopped
- 1 red chilli, thinly sliced, deseeded if preferred milder
- 100g pomegranate seeds
Instructions
- Preheat Oven and Roast Roots: Heat your oven to 200C (180C fan)/Gas mark 6. Toss the peeled and cut turnips, parsnips, and swede in 2 tbsp of olive oil and 2 tbsp dukkah, then season generously with salt and pepper. Spread evenly between two baking trays. Roast in the oven for about 1 hour until the vegetables are soft and starting to char around the edges.
- Prepare Crispy Pitta: While the roots are roasting, tear the pitta breads into bite-sized pieces. Place them in a bowl and toss with the remaining olive oil, ½ tbsp sumac, and a pinch of salt for seasoning. Spread the pitta pieces on a baking tray and roast in the oven for 15 minutes until they turn golden and crisp. Remove from the oven and set aside.
- Make the Dressing: In a small saucepan over low heat, melt the butter slowly, allowing it to foam and turn a nut-brown color, which should take about 8 minutes. Be careful not to burn it. Immediately remove from heat and stir in the lemon juice to stop the cooking, then allow this mixture to cool thoroughly. Once cooled, stir in the natural yogurt until well combined.
- Assemble the Fattoush: On a large sharing platter, arrange the roasted root vegetables. Sprinkle the roughly chopped parsley and mint over the top. Scatter the sumac pitta crisps evenly, then add thinly sliced red chilli and pomegranate seeds for vibrant color and a flavor kick.
- Serve: Drizzle some of the nut-brown butter and yogurt dressing over the salad just before serving, and provide the remaining dressing on the side for guests to add more as desired.
Notes
- The roasting time may vary depending on the size of the vegetable cuts; ensure they are tender and caramelized.
- Remove seeds from the chilli if a milder heat is preferred.
- The nut-brown butter dressing can be made ahead and kept chilled; bring to room temperature before stirring in yogurt to avoid curdling.
- For a gluten-free version, substitute pitta bread with gluten-free flatbreads or omit altogether.
- Dukkah adds a wonderful nutty spice; feel free to use store-bought or homemade blends.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern
Keywords: roasted root vegetables, fattoush salad, dukkah, pitta crisps, Middle Eastern salad, nut-brown butter dressing, pomegranate seeds, healthy vegetarian dish
