Ingredients
Roast vegetables
- 2 bunches Dutch carrots or 500g baby carrots, scrubbed and trimmed
- 1 large (700g) sweet potato, scrubbed clean, cut into wedges
- 2 red capsicums, seeded, cut lengthwise into eighths
- 2 red onions, peeled and quartered
- 4 whole cloves garlic, unpeeled
- Salt and freshly ground black pepper, to taste
- Extra virgin olive oil, to garnish
- Fresh herbs like mint, parsley and dill to garnish
- Lemon wedges, to garnish
Roasting oil
- 1/4 cup (80ml) olive oil
- 2 tbsp pomegranate molasses
- 1 tsp cumin seeds
- 1/2 tsp smoked paprika
- 1 tsp salt flakes
Whipped butterbeans
- 1 can (400g) butterbeans, drained
- 2 tbsp tahini
- 2 tbsp water
- 2 tbsp olive oil
- 2 tbsp lemon juice
Muhammara dressing
- 1/4 cup (25g) coarsely chopped walnuts
- 1/3 cup (80ml) extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp grounded cinnamon
- 1/2 tsp salt flakes
Serves: 6
Prep Time: 20 minutes
Cooking Time: 45 minutes
Method
- Preheat oven to 200℃ (180℃ fan forced). Place the prepared vegetables onto two baking paper-lined oven trays.
- To make the roasting oil: In a small bowl, combine the olive oil, pomegranate molasses, cumin seeds, smoked paprika, salt and pepper to taste. Mix well; drizzle evenly over the vegetables and toss to coat.
- To prepare the vegetables: Roast the vegetables for about 45 minutes, or until they are tender and golden brown. Set aside 1/2 of the red capsicum and 1/4 of the red onions, along with the roasted garlic (sqeezed out of its skins), for the dressing. Set the vegetables aside until ready to assemble.
- To make the whipped butterbeans: While the vegetables are roasting, place the butterbeans ina. food processor and process for a few seconds until blended to a rough paste. Scrape down the sides. Add the tahini, water, olive oil, lemon juice, and salt and pepper to taste. Process until smooth and creamy, scrapping down the sides of the bowl as needed.
- To create the muhammara dressing: Combine all the ingredients plus the reserved roasted red capsicum, onion and garlic. Use a stick mixer to blend for about 20-30 seconds until well blended but not completely smooth. it is nice to keep a little bit of texture.
- To assemble: Spread the whipped butterbeans on a platter and pile the roasted vegetables on top. Spoon over the muhammara dressing; drizzle with olive oil, scatter over the fresh herbs and serve with lemon wedges.
Recipe Notes
The whipped butterbeans can be prepared ahead of time. The mix will keep for 3 days in the fridge. It also makes a delicious dip or spread to use on a mezze platter.
Serve with fresh crusty bread to scoop up any remaining dressing.
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Electrolux Pyrolytic Built-In Steam Oven
Roast vegetables to perfection with the Electrolux Pyrolytic Built-In Steam Oven. The oven ensures even cooking, producing tender, golden-brown vegetables that form the perfect base for whipped butterbeans and muhammara dressing. The combination of steam and convection heat preserves natural flavours and textures, elevating this simple dish into a vibrant, nutrient-rich accompaniment.
