Root and nut traybake with pomegranate and yogurt dressing

Root and nut traybake with pomegranate and yogurt dressing recipe

1 rating

Go nuts for this root and nut traybake at Christmas; it's the perfect vegetarian Christmas meal solution. This simple one-tin traybake recipe is bursting full of flavours with sweet pomegranate seeds and topped with creamy tahini yogurt dressing. See method

  • 30 mins to prepare and 30 mins to cook
  • 608 calories / serving

Ingredients

  • 1 x 250g pack quick-cook barley
  • 3 carrots, sliced lengthways
  • 3 parsnips, sliced lengthways
  • 2 red onions, cut into wedges
  • 2 tbsp olive oil
  • 50g (2oz) hazelnuts, halved
  • 50g (2oz) pecan nuts
  • 3 tbsp runny honey
  • 2 tsp sumac or lemon zest
  • small bunch flat-leaf parsley, roughly chopped
  • 100g pomegranate seeds

For the dressing

  • 100g (3 1/2oz) plain soya yogurt (vegan) or Greek-style yogurt
  • 1 tbsp tahini (optional)
  • 1 lemon, juiced
  • 1 garlic clove, crushed

Each serving contains

  • Energy

    2545kj
    608kcal
    30%
  • Fat

    28g 39%
  • Saturates

    3g 16%
  • Sugars

    24g 27%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 75.3g Protein 12.6g Fibre 17.1g

Method

  1. Preheat the oven to gas 6, 200°C, 180°C fan. Bring a large pan of water to the boil and cook the barley following the packet instructions. Drain, and then set aside until needed.
  2. Meanwhile, in a large bowl, combine the carrots, parsnips, onions and olive oil; toss to coat. Spread the veg out in a large roasting tin and cook for 30 minutes, or until golden, turning halfway through. Remove the roasting tin from the oven and add the cooked barley and nuts. Drizzle over the honey, then scatter over the sumac or lemon zest, and season well. Give everything a good stir until mixed, and then return to the oven for 10 minutes more.
  3. Meanwhile, prepare the dressing. In a small jug, combine the yogurt, tahini (if using), lemon juice and garlic. Loosen with 1-2 tbsp water, until the mixture reaches a drizzling consistency. Season to taste.
  4. Divide the roasted grains and veg between 4 plates. Scatter over the parsley and the pomegranate seeds, and then drizzle over a little of the yogurt dressing. Serve with the remaining dressing on the side.

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