01 Roasted Veggies With Jalapeño Yoghurt Sauce
This recipe serves 2
This recipe is not only perfect as a main course but also
awesome for sharing with your favorite people.
The roasted veggies are bursting with flavors, and the spicy
yoghurt sauce adds a kick that’ll make your taste buds dance!
Grab some flatbread, gather your pals, and get ready for a
delicious shared dining experience. Let’s dig in!
Ingredients
ROOTS
Carrots
6
Beets
2
Olive Oil
1 tbsp
Cumin Seeds
1 tbsp
Fennel Seeds
1 tbsp
Pepper & Salt
To your taste
SAUCE
Lemon Juice
1 tbsp
Garlic
1 clove
Jalapeño Peper
1
Vegan Yoghurt
250 g
Fresh Basil
1 bunch
Fresh Dille
1 bunch
Olive Oil Extra Virgin
2 tbsp
The Recipe
1
Preheat the oven to 200 degrees.
2
Place the chopped carrots and beets on a baking dish and toss them with olive oil, fennel seeds, cumin seeds, salt and pepper. Roost the vegetables for 30 minutes.
3
Make the yoghurt sauce in a food processor. Combine the herbs, jalapeño, garlic, olive oil, lemon juice, salt and pepper. Pulse the machine a few times. Add the vegan yoghurt to the processor and pulse until the sauce is light green.
4
Serve with extra fresh herbs.
*Inspired by a recipe from the first mess*