Giving root vegetables like parsnips and carrots a good roasting brings out their natural sweetness and leaves them burnished with caramelised, sticky edges. Fragrant Chermoula, stirred through yoghurt, tempers the sugariness along with the strident whole spices that provide bursts of flavour, as well as crunch

Ingredients

3 or 4  each of carrots and parsnips, depending on size

4tbsp Early Harvest olive oil

¼ tsp salt

¼ tsp each of cumin, coriander, caraway and black mustard seeds

1tsp sesame seeds

300g soya yoghurt (or similar plain vegan yoghurt)

2 ½ tbsp Chermoula

100g dried dates (not medjool – they are too sweet), stones removed and chopped

Ingredients

3 or 4  each of carrots and parsnips, depending on size

4tbsp Early Harvest olive oil

¼ tsp salt

¼ tsp each of cumin, coriander, caraway and black mustard seeds

1tsp sesame seeds

300g soya yoghurt (or similar plain vegan yoghurt)

2 ½ tbsp Chermoula

100g dried dates (not medjool – they are too sweet), stones removed and chopped

1

Heat an oven to 180C. Wash the carrots and parsnips but don’t peel. Remove the tops then cut both into long chunky pieces. If the parsnips are quite big, the hard-inner core will also need to be cut out. Place in a bowl and cover with the olive oil, salt, spices, sesame seeds and mix so they are well coated. Place on a large baking tray lined with a piece of parchment paper and bake for 20 minutes. Remove from the oven, turn the carrots and parsnips over and bake for another 10 minutes.

2

Whilst the vegetable are cooking, in a bowl combine the yoghurt and Chermoula and mix.

Serve the carrots and parsnips whilst still hot, with the Chermoula yoghurt drizzled on top and the dates scattered all over.

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