Eating vegetables has taken on a real centre stage in my life right now, and quite honestly, I hope the trend continues. Skipping grains in favour of millets and vegetables like sweet potato have really fuelled me, made me feel less sluggish and far more productive. Some of my favourite vegetable pioneers include Ottolenghi, and this recipe by Noor (who is one of Ottolenghi’s recipe developers) is beyond incredible.
This particular recipe is loosely inspired by the smashed carrot salad – I used some sweet potato and carrots cut into wedges, roasted with thyme, garlic, salt pepper finished with a generous heaping of greek yoghurt seasoned with sumac and zaatar, some quick pickled onion, microgreens, pine nuts / pistachio slivers and a few dollops of homemade vegan pesto (EVOO + basil + salt + walnut + garlic).
