Description
This vibrant and flavorful Roasted Roots Fattoush combines tender, charred root vegetables with crispy sumac-spiced pita bread, fresh herbs, and a tangy nut-brown butter yogurt dressing. It’s a Mediterranean-inspired salad bursting with textures and bold flavors, perfect as a hearty side or a light main dish.
Ingredients
Scale
Vegetables and Herbs
- 2 turnips, peeled and cut into wedges
- 4 parsnips, peeled and cut into quarters lengthways
- 1 swede, peeled and cut into wedges
- Large pack parsley, roughly chopped
- Small pack mint, leaves picked and roughly chopped
- 1 red chilli, thinly sliced, deseeded if you prefer less heat
- 100g pomegranate seeds
Spices and Seasonings
- 2 tbsp dukkah, plus extra for sprinkling
- ½ tbsp sumac
- Salt and freshly ground black pepper, to season
Oils and Fats
- 4 tbsp olive oil
- 75g butter
Breads
- 3 pitta breads
Dressing
- 1 lemon, juiced
- 200g natural yogurt
Instructions
- Prepare and roast the root vegetables: Preheat your oven to 200°C (180°C fan)/gas mark 6. In a large bowl, toss the peeled and cut turnips, parsnips, and swede with 2 tablespoons of olive oil, 2 tablespoons of dukkah, and a generous seasoning of salt and pepper. Spread the vegetables evenly across two baking trays. Roast in the oven for 1 hour, until the roots are soft and starting to char around the edges, developing deep, caramelized flavors.
- Prepare and roast the pita crisps: While the vegetables roast, tear the pitta breads into bite-sized pieces. In a mixing bowl, coat the pita pieces with the remaining 2 tablespoons of olive oil, ½ tablespoon of sumac, and some salt and pepper to taste. Arrange them on a baking tray in a single layer and roast in the oven for 15 minutes until they turn golden and crisp. Remove from the oven and set aside to cool.
- Make the nut-brown butter dressing: Place the butter in a saucepan over low heat and cook gently for about 8 minutes, stirring occasionally, until the butter turns a rich nut-brown color and develops a toasty aroma. Immediately pour in the fresh lemon juice to stop the cooking and allow the mixture to cool. Once cooled, whisk in the natural yogurt until smooth and combined. Set the dressing aside.
- Assemble the fattoush: On a large serving platter, arrange the roasted root vegetables. Scatter over the chopped parsley, mint, sliced red chilli, pomegranate seeds, and toasted pita crisps. Drizzle some of the nut-brown butter yogurt dressing over the top, and serve the remaining dressing on the side so everyone can add as much as they like.
Notes
- You can adjust the amount of chilli to suit your heat preference; removing the seeds reduces the spiciness significantly.
- Dukkah adds a wonderful crunch and flavor but can be substituted with a mix of toasted nuts and seeds if unavailable.
- For a vegan version, substitute the butter with olive oil and use a plant-based yogurt alternative.
- To save time, the pita crisps can be toasted separately in a toaster oven or air fryer if preferred.
- This salad is best served fresh but can be prepared a few hours ahead if you keep the crispy elements separate until serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: Roasted roots fattoush, root vegetable salad, Mediterranean salad, dukkah, sumac, pomegranate, yogurt dressing, roasted parsnips, roasted turnips, healthy salad
