Moroccan-spiced roast vegetables with watercress salad

Recipe summaryClick image to view larger version

Moroccan-spiced roast vegetables with watercress salad

Category Main course
Serves 6
Preparation 20 minutes
Cooking 1¼ hours

Rating: Rated 4 / 5 (3 ratings)

To make this recipe suitable for vegans simply omit the Greek yogurt and use vegan mayonnaise. We're big fans of Granovita Mayola which is also available with a hint of lemon.

Ingredients

For the roasted vegetables
  • 350g cauliflower
  • 3 baby courgettes
  • 3 carrots, peeled
  • 2 leeks
For the spice mix
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp coarse ground pepper
  • 20g pack fresh coriander, chopped
  • finely grated zest and juice of 2 lemons
  • 1 tsp coriander seeds
  • 1 tsp coarse ground pepper
  • 20g pack fresh mint, roughly chopped
  • 3 tbsp olive oil
For the watercress salad
  • 1 tbsp salt
  • 85g bag watercress
  • ½ red onion, peeled and thinly sliced
  • 400g can chickpeas, rinsed and drained
To serve
  • 200g tub Greek yogurt

Method

Stage 1

Preheat the oven to 200C/fan 180C/gas 6.

Stage 2

For the roasted vegetables, break the cauliflower into florets. Halve the carrots and courgettes lengthways and cut each half lengthways into 5 or 6 pieces. Cut the leeks in half lengthways, wash well and cut each half diagonally into 10.

Stage 3

For the spice mix, dry-roast the cumin and coriander seeds in a small frying pan for 2-3 minutes, shaking the pan occasionally, until they begin to pop.

Stage 4

Remove from the heat and tip into a food processor with the paprika and pepper, half the mint, half the coriander, the olive oil, lemon zest and half the lemon juice. Blend until well combined.

Stage 5

Place the vegetables in a large, shallow roasting tin and spoon over the spice mix, ensuring all the vegetables are well coated. Pour 1cm water into the base of the tin. Cover tightly with foil and roast for30 minutes. Remove the foil and cook for a further 30-45 minutes until the vegetables are tender.

Stage 6

For the watercress salad, place the red onion in a small bowl, sprinkle over the salt and add enough water to just cover. Set aside for 30 minutes.

Stage 7

Drain the onion and rinse thoroughly under cold, running water, then put into a bowl with the chickpeas and the remaining lemon juice and herbs, the watercress (reserving 6 sprigs for garnish) and seasoning. Mix well.

Stage 8

To serve, divide the vegetables among 6 plates and top with the watercress salad. Serve with a spoonfulof Greek yogurt and garnish with the reserved sprigs of watercress.

Photos

Moroccan-spiced roast vegetables with watercress salad

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Recipe author

Published by: Vegetarian Living
Recipe and styling: www.watercress.co.uk
Photography: www.watercress.co.uk

Nutritional info

Nutritional values are per serving.

  • Calories: 217g
  • Fat: 11g
  • Saturated fat: 3g
  • Protein: 10g
  • Carbohydrates: 20g
  • Sugars: 9g
  • Fibre: 5g
  • Salt: 1.5g

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