Discover a whole new world of amazing flavours with this recipe inspired by Africa.
Sweet and creamy vegetables roasted with Berbere spice mix, served with yoghurt, mint, and Dukkah. The delicious warm salad that could be lunch or even light dinner.
Berbere is a hot spice blend in Ethiopian cuisine. This is a deeply flavorful combination of spicy and sweet, the Ethiopian equivalent of garam masala. Every Ethiopian cook has their own version of this blend. Some versions include lesser known spices like nigella seeds, ajwain, and korarima, a spice that grows wild in Ethiopia. Whatever the version, there are several key spices that are common to all and the result is a fiery, bright red, highly aromatic and flavorful seasoning blend. Berbere is a wonderful all-purpose seasoning.
Dukkah is an Egyptian dry mix of roasted nuts, seeds, and spices finely blended together. This mix is typically sprinkled on olive oil-dipped pita bread. Delicious! Try the dukkah and you’ll be sprinkling it on everything.
- 1 orange kumara (sweet potato), peeled
- 300g peeled pumpkin
- bunch of baby carrots, scrubbed, washed and drained
- olive oil
- garlic olive oil
- 1 teaspoon Berbere spice mix
- Maple syrup
- Coconut yoghurt
- Mint leaves
- Preheat the oven up to 180C.
- Cut pumpkin and kumara into big chunks, carrots into halves. Combine all vegetables in the big bowl, drizzle with olive oil and a little bit with garlic oil, season with Berbere mix and salt. Toss to coat.
- Tip the vegetables into the tray. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
Roast vegetables in the oven for about 20-25 minutes, or until soft inside and crispy outside.
- Arrange roasted vegetables on serving dish, top with a dollop of coconut yoghurt, drizzle with maple syrup, sprinkle with dukkah, garnish with mint leaves. Serve warm. Enjoy!