Sweet, earthy, baby vegetables, roasted until just tender and lightly caramelised, served with a vibrant turmeric and preserved lemon hummus. This is a simple, nourishing plate that works beautifully as a shared dish or a generous side.

Recipe & styling Amber Rose, Photo Greta Kenyon

 

Vegetables

• 600 g baby vegetables, such as baby beetroot, carrots, turnips, leeks and fennel
• 2 thyme sprigs
• 1-2 sprigs fresh oregano or marjoram (optional)
• Olive oil
• Juice of ½ lemon
• Sea salt and ground black pepper

Hummus

• 400 g tin chickpeas, drained
• 2 tbsp tahini
• Juice of 1 lemon
• ½ preserved lemon, flesh and seeds removed, skin only
• 4 garlic cloves
• 1 heaped tsp turmeric powder
• A generous glug of good-quality olive oil
• A pinch of chilli powder
• Sea salt and ground black pepper, to taste

 

Preheat the oven to 180°C. Prepare the vegetables by trimming away any wilted leaves or tough ends. Wash well and peel if needed. Halve the baby beetroot and turnips, leaving smaller vegetables whole. Arrange the vegetables in a roasting tray. Drizzle generously with olive oil, season with salt and pepper, and scatter over the thyme and oregano. Toss gently to coat. Roast for about 30 minutes, or until the vegetables are tender but still have a little bite, with golden edges and good colour. Remove from the oven and finish with a squeeze of lemon juice.

Place all the hummus ingredients into a food processor or high-speed blender. Blitz until smooth, leaving a little texture if you prefer. If the hummus is too thick, add a splash of water and blend again until you reach your desired consistency. Taste and adjust seasoning as needed.

Spoon the hummus onto a platter, arrange the roasted vegetables over or alongside, and finish with fresh herbs and an extra drizzle of olive oil. The hummus will keep well in the fridge for 4-5 days.