Powerhouse vege platter
Photo by Annabel Langbein media
Eating family-style from shared platters placed in the centre of the table is such a friendly way to eat — the informality of passing food around makes everyone feel relaxed.
|1 kg||Beetroot, peeled and cut into 3cm wedges|
|4 large||Carrots, peeled and cut into finger-sized batons|
|1 large||Red onion, cut into 1cm wedges|
|4 Tbsp||Extra virgin olive oil|
|1 can||Chickpeas, 400g, rinsed and drained|
|2||Garlic cloves, crushed|
|¼ cup||Natural yoghurt, plus extra to serve|
|2 Tbsp||Lemon juice|
|¼ cup||Chopped parsley|
|¼ cup||Chopped mint|
|2 tsp||Apple glaze, or pomegranate molasses|
|½ cup||Roasted hazelnuts, chopped|
|½ tsp||Sumac powder, optional|
- Preheat oven to 180C fanbake. Line two oven trays with baking paper for easy clean-up. Place beetroots on one tray and carrots and onion on the other. Drizzle each tray with 1 Tbsp oil, toss to coat and season with sugar, salt and pepper. Spread out on trays and bake until tender and just starting to caramelise (35-40 minutes).
- To make a creamy beetroot hummus, place half the cooked beetroots in a food processor with chickpeas, garlic, yoghurt, lemon juice and remaining oil. Blend to a smooth puree. Season to taste.
- To assemble, spread hummus on to a platter. Toss the remaining beetroots with the carrots, onions and herbs and pile on top. Finish with a drizzle of apple glaze or pomegranate molasses, a dollop of extra yoghurt and a sprinkle of hazelnuts and sumac, if using, to serve.
More of Annabel's heart-warming dishes to share