Introduction

Roasted Roots Fattoush is a vibrant twist on the classic Middle Eastern salad, featuring caramelized root vegetables, crispy sumac-spiced pitta, and a tangy yogurt dressing. This dish combines earthy flavors with fresh herbs and a burst of pomegranate sweetness, perfect for a colorful and satisfying meal.

A white bowl filled with a colorful layered salad sits on a gray cloth over a white marbled surface. The bottom layer consists of golden-brown crispy chips or toasted bread pieces scattered unevenly. Over these are creamy white dollops of sauce spread throughout, giving a smooth and thick texture. Bright red pomegranate seeds are sprinkled all over, adding a fresh pop of color. Fresh green herbs, including chopped parsley and whole mint leaves, are placed on top, adding a leafy texture. Thin, long strips of roasted parsnip or root vegetable with golden edges are visible, adding height to the dish. Two black chopsticks rest on the bowl's edge with a silver spoon partially inside the bowl. photo taken with an iphone --ar 4:5 --v 7

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 preferred milder

100g pomegranate seeds

75g butter

1 lemon, juiced

200g natural yogurt

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Toss the turnips, parsnips, and swede in the dukkah and 2 tablespoons of olive oil. Season well, then spread the vegetables evenly between two baking trays.

Step 2: Roast the vegetables for about 1 hour, until they are soft and starting to char at the edges.

Step 3: While the roots cook, tear the pitta breads into pieces. Toss them with the sumac, the remaining 2 tablespoons of olive oil, and a pinch of salt and pepper. Spread on a baking tray and roast for 15 minutes until golden and crisp. Set aside.

Step 4: For the dressing, melt the butter in a saucepan over low heat. Cook slowly for about 8 minutes until the butter turns a nut-brown color. Remove from heat and immediately add the lemon juice. Let it cool completely.

Step 5: Once the butter mixture is cool, stir in the natural yogurt until smooth.

Step 6: To assemble, arrange the roasted vegetables on a large sharing platter. Scatter over the chopped parsley, mint, chilli slices, and pomegranate seeds. Add the crispy pitta pieces on top.

Step 7: Drizzle some of the yogurt dressing over the salad, serving the rest on the side for guests to add as they like.

Tips & Variations

For extra depth, add a handful of toasted pine nuts or walnuts when assembling the salad.

If you prefer a milder heat, remove all the seeds from the chilli before slicing.

Try substituting the swede with celeriac or sweet potato for a different flavor profile.

Make the dressing ahead and keep it chilled; bring back to room temperature before serving.

Storage

Store any leftover roasted roots and dressing separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in the oven or microwave before assembling again. Keep the pitta pieces in an airtight container to maintain their crispness, or add fresh pitta crisps when serving.

FAQs

Can I use different vegetables for this salad?

Yes, you can swap the turnips, parsnips, and swede for other root vegetables like carrots, sweet potatoes, or celeriac depending on what you have available.

Is dukkah essential for this recipe?

Dukkah adds a lovely nutty, spiced flavor to the roasted roots, but if you don’t have it, you can use a mix of ground nuts, seeds, and spices like cumin and coriander as a substitute.