Root Veg and Spicy Chickpea Tray Bake with Dukkah and Tahini Yoghurt Sauce …
… but I’d like to call it perishable art .
And just like every stroke of paint adds to a painting , every layer of flavour makes this dish a masterpiece .
Golden baked seasonal veggies , topped with spicy chickpeas , cooling yoghurt sauce , sharp lemon and dill mix and a gloriously crunchy dukkah mix .
I could not find any dukkah in the shops so I made my own in less than 5 minutes, by crushing toasted seeds (sunflower, pumpkin ,linseeds, coriander and fennel) , some ground cumin and paprika and coarse salt .
This is an Ottolenghi recipe from Guardian Feast October 31st 2020 magazine available online .