GOURMET TRAVELLER 471 Preheat oven to 220°C.
Add vegetables to 1 or 2 large
roasting pans, drizzle with
oil, season to taste and toss
to combine. Roast, tossing
occasionally, until golden,
a little charred, and tender
(30 minutes).
2 Meanwhile, for preserved-
lemon dressing, combine
ingredients in a bowl and
season with pepper to taste.
3 Spread yoghurt on a platter.
Top with roasted vegetables,
spoon over dressing to taste
and serve.➤Roasted vegetables
with preserved-
lemon dressing SERVES 4
A bright, well-balanced dressing
can take a roast dinner in new
directions. Preserved lemon, mint
and chilli add acid, freshness and
heat to vegetables, but can also
dress up roast chicken, lamb or fish.
800 gm (about 2) bunches
Dutch carrots, trimmed
and peeled
2 purple carrots or carrots,
peeled and coarsely
chopped
3 leeks, cut into 5cm lengths
1 tbsp olive oil
Thick Greek-style yoghurt
or hummus, to serve
PRESERVED-LEMON DRESSING
½ preserved lemon rind,
finely chopped
2 cups (loosely packed) mint,
finely chopped
1 small long red chilli (seeds
optional), finely chopped
60 ml (1⁄4 cup) extra-virgin
olive oil
Juice of ½ lemon (or
to taste)Quick meals
Preserved
lemons can often
be too salty to
use straight out
of the jar. Give
them a quick
rinse before
adding them
here, and go
light on the
seasoning.