Recipe

DNUZa'atar Roast Veg

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DNUZaatar Roast Veg

Roasted butternut, turnips, olives and cherry tomatoes topped with crumbled, spicy feta and gremolata.




Ingredients to serve 2

  • 1 tsp x za’atar
  • 4 x turnips – trim the ends & cut into cubes (1cm)
  • 1 x red onions – cut into wedges (2cm)
  • 100g x cherry tomatoes – cut in half
  • 40g x pitted black olives
  • ½ x butternut – cube (skin on – 1cm)
  • 2 tbsp x olive oil (for the gremolata)
  • 100g x feta – cube (2cm)
  • 1 tsp x chilli flakes (optional)
  • 20g x parsley – chop roughly
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 tsp x za’atar
  • 8 x turnips – trim the ends & cut into cubes (1cm)
  • 2 x red onions – cut into wedges (2cm)
  • 200g x cherry tomatoes – cut in half
  • 80g x pitted black olives
  • 1 x butternut – cube (skin on – 1cm)
  • 4 tbsp x olive oil (for the gremolata)
  • 200g x feta – cube (2cm)
  • 2 tsp x chilli flakes (optional)
  • 40g x parsley – chop roughly
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.

Step 3

Roast Veggies: Place the butternut, turnips and red onions onto a tin foil lined baking tray. Drizzle with olive oil, sprinkle with za’atar and HALF the chilli flakes (optional) and season with salt and pepper. Mix around to make sure everything is coated evenly. Place the tray in the oven and roast for 15 minutes, then remove the tray and add the olives and cherry tomatoes to the veggies. Place the tray back into the oven and cook for another 15 minutes, until everything is golden and cooked through.

Step 4

Gremolata: Mix together the parsley, lemon zest, garlic, olive oil (see quantity above) and lemon juice. Season with salt and pepper to taste. Set aside.

Step 5

Feta: Mix the other HALF of the chilli flakes (optional) with the feta.

Step 6

Serve the roasted vegetables topped with the feta and gremolata.