Ingredients
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 and Spice Sriracha
For the yoghurt dressing
1 cup plain low fat yoghurt
2 tbs coriander, very finely chopped
For serving
watercress
mint leaves
micro herbs
edible flowers (optional)
METHOD
Preheat your oven to 200 degrees Celsius. Drizzle vegetables with olive oil and honey and dust generously with Sriracha. 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 – 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.)
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 sriracha and drizzle generously with the cooling yoghurt dressing.
This recipe serves 2 as a vegetarian main.