Root Vegetable Slaw with Butternut Squash & Tahini Dip

If you follow me on Facebook you might have seen one of my updates earlier in the week… the excitement of my latest purchase, the Jerusalem cookbook by Yotam Ottolenghi and Sami Tamimi.

The other day I popped into my favourite independent book shop The Hill of Content to have a little look around. As soon as I spotted Jerusalem, and had a flick through, that was it. I had to have it. It has the most amazing looking salads and even a ‘stuffed’ section. So good. All week I’ve been reading through it and soaking up the delights of Israel (and remembering our travels through that area), so I’ve been dying to make something from it. I can’t urge you enough to go out and buy this book (through your local book shop of course – we’ve got to support our small businesses!). It wont disappoint, I promise.

If you live in Melbourne (or even just eastern Australia) you’ve most likely been enjoying this amazing weather we’ve had! What winter? We’ve even had our dinner al fresco the other night (well maybe with the help of a little fire-pit going for warmth). Anyway, the antipasto dinners and BBQs are just around the corner… I can feel it!

What did you guys get up to in the warm weather (if it was warm in your neck of the woods).

x e.

Root Vegetable Slaw

Inspired by Yotham Ottolinghi & Sami Tamimi

2 medium beetroot (450g in total)
2 medium carrots
1/4 cabbage, thinly sliced
1/4 lemon juice
1/4 cup olive oil
3 tbsp red wine vinegar
2 tsp caster sugar
25g coriander leaves, roughly chopped
25g mint leaves, shredded
20g flat-leaf parsley leaves, roughly chopped
1/2 tsp grated lemon zest
salt and pepper

1. Peel the beetroot and carrots and then slice them thinly into matchstick-like size. Alternatively, if you have a mandolin or food processor with a julienne attachment use this – it’s much quicker! Place the chopped vegetables in a bowl and cover with cold water.

2. Meanwhile, place lemon juice, olive oil, vinegar, one teaspoon of salt and sugar into a small saucepan. Place on the stove top and simmer until the sugar has dissolved. Remove from heat.

3. Drain the vegetables, pat them dry with kitchen towel and return them back into the same bowl. Add the chopped cabbage and pour the hot dressing over the vegetables and mix well. Let cool and place in the fridge for at least 45 minutes.

4. After this time, add the chopped mint, coriander, parsley, lemon zest and a sprinkling of salt. Toss and serve with the Butternut Squash & Tahini Dip and torn up Turkish Flat bread.

Roasted Butternut Squash & Tahini Dip

Inspired by Yotham Ottolinghi & Sami Tamimi

1 large butternut squash (about 1.2kg before peeling) cut into cubes
olive oil
1 tsp ground cinnamon
70g tahini paste
120g Greek yoghurt
1 large garlic clove, crushed
1 tsp sesame seeds
1 1/2 tsp date syrup*
salt

1. Preheat the oven to 200ºC.

2. Place the pumpkin in a well oiled deep tray with cinnamon and a good pinch of salt. Turn the pumpkin over a few times to ensure it is completely covered in oil and cinnamon. Roast in the oven for roughly an hour or until the butternut squash is soft.

3. Once the pumpkin has roasted and cooled, place it into the food processor with the yoghurt, tahini and garlic. Blitz until smooth. If you don’t have a food processor use a potato masher to combine everything.

4. Pour the dip into a bowl, drizzle a little date syrup and sprinkle a few sesame seeds over the top.

*I found date syrup quite hard to find. I eventually found it at Cedars Bakery on High St Preston although it was called Date Molasses. Ceders have delicious take away food and a great range of Turkish/Middle Eastern cuisine ingredients. Cheap and AMAZING!