Roasted Vegetable Salad with Toasted Seeds and Çemen

Name: Roasted Vegetable Salad with Toasted Seeds and Çemen
Yield: Lunch for 4
Ingredients: 1 fat red (bell) pepper, cut into strips; olive oil, for cooking; 50 g/1¾ oz/ ⅓ cup pine nuts; 6 plum tomatoes, cut into quarters lengthways; 50 g/1¾ oz/ ⅓ cup sunflower seeds; 1 tbsp.hulled sesame seeds; 250 g/9 oz.biber salçasi (Turkish pepper paste, available in most Mediterranean stores); small bunch of fresh parsley, finely chopped; 6 Chantenay (i.e. small, sweet) carrots; 2 medium sweet potatoes, peeled; 6 shallots, peeled; 6 Chantenay (i.e. small, sweet) carrots; juice and grated zest of 1 lemon; 2 tbsp olive oil; 1 tsp chilli (red pepper) flakes; 1 tsp chilli (red pepper) flakes; 250 g/9 oz.biber salçasi (Turkish pepper paste, available in most Mediterranean stores); 1 tbsp tomato paste; ½ tsp ground cinnamon; ¼ tsp garlic powder; ½ tsp ground cumin; 1 tsp.ground fenugreek seeds

Preparation info

Lunch for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

You could use this as a sidekick to a roast or a barbecue, but it is quite deserving of its own time in the spotlight and makes a filling meal or lunch box standby.

Ingredients

2 medium sweet potatoes, peeled
6 Chantenay (i.e. small, sweet) carrots
6 shallots, peeled

Side dish
Lunch
Vegetarian
Gluten-free
Spicy

Method

Preheat the oven 200°C/400°F/Gas mark 6.

Cut the sweet potatoes into wedges; if they are very long, you could further halve the wedges across. Cut the carrots into quarters lengthways. Cut the shallots too into quarters. Place the veg in an oven tray and toss with some olive oil before sliding it into the oven. Cook for 15 minutes, then add the pepper and tomatoes. Bake for a further 10