Roasted Root Vegetables, Pumpkin Seeds, Tamarind Orange Dressing

Ingredients:

108g celeriac, cut into long rectangular batons

190g butternut squash, bottom end, de-seeded and cut into crescents

175g /1 large parsnip, cut into spears

112g mixed rainbow baby carrots, left whole but if larger slice in half

110g sweet or purple potato, cut into rounds

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

3 tbsp rapeseed oil

1 tsp turmeric

1 tsp leaf masala/optional

1 tsp cumin

1 tbsp honey

½ tsp cinnamon

25g fresh thyme

Tamarind Orange Sauce:

Ingredients:

Yield: 150ml

1 tsp Dijon mustard

1 tsp miso paste

3 tsp tamarind

Juice and zest of one orange for plating

¼ cup olive oil

2 tsp cider vinegar

1 tsp brown sugar

½ tsp salt

Method:

Mix well in blender and set aside.

Root vegetables

Method: 

Preheat oven to 220C. prepare vegetables and place onto a lined baking sheet. Add all the spices and oil and mix well. Roast for about 20 to 25 minutes, or until crispy and brown on edges. 

To Plate, per serving:

Zest of half an orange

3g fried curry leaves

20g toasted pumpkin seeds

25g fresh coriander

Method:

Drizzle the dressing around the vegetables on a plate. Sprinkle with seeds, coriander, curry leaves, and orange zest.