Roast Vegetable Canapes

Local and nutritious nibbles for your party.

Serves 12 people


 

  • 0.5 peeled swede
  • 2 large carrots
  • 2 parsnips
  • 1 small pumpkin
  • 1 raw beetroot
  • 1 handful(s) fresh thyme
  • 1 teaspoon(s) cumin seeds
  • 1 pot plain yogurt
  • 120 grams wholewheat flour

 

Roast Vegetables

Heat oven to 220oC and preheat a large roasting tray.

Peel the vegetables and cut into 1 -2cm cubes.

Place the diced vegetables into a large bowl and drizzle over the sunflower oil, cumin and thyme.

Using your hands mix in well until all the vegetables are evenly coated.

Place the vegetables into the preheated roasting tin and then back in the oven.

Bake in the oven until tender and turning the vegetable once or twice.

Approximately 40- 50 minutes.

Optional: in the last 10 minutes of cooking drizzle over some honey and return to oven.

Chapatis

In a bowl make a well in the flour and add the water ( or yoghurt) a little at a time and mixing into a dough. Only add what you need.

Once the dough has come together you can add the oil and continue kneading the dough until it has a smooth surface.

Cover the dough and leave to rest for 15 minutes.

Divide the dough into 24 small balls, about ½ the size of a golf ball.

Dip a ball in some flour and then flatten out into a disc on a surface with your fingers. Use a rolling pin to flatten it further until you have a very thin circle of dough.

Place the chapatti onto a dry medium hot frying pan to cook.

When you see bubbles appearing in the dough, it is ready to turn over.

Check the underside and once it is the same turn it again.

While still cooking gently push down on the chapatti to encourage it to puff out. After 10 seconds it is ready.

To serve: Place a dollop of plain yoghurt on top and some freshly roasted diced vegetables for a warm winter treat.

Method

Roast Vegetables

Heat oven to 220oC and preheat a large roasting tray.

Peel the vegetables and cut into 1 -2cm cubes.

Place the diced vegetables into a large bowl and drizzle over the sunflower oil, cumin and thyme.

Using your hands mix in well until all the vegetables are evenly coated.

Place the vegetables into the preheated roasting tin and then back in the oven.

Bake in the oven until tender and turning the vegetable once or twice.

Approximately 40- 50 minutes.

Optional: in the last 10 minutes of cooking drizzle over some honey and return to oven.

Chapatis

In a bowl make a well in the flour and add the water ( or yoghurt) a little at a time and mixing into a dough. Only add what you need.

Once the dough has come together you can add the oil and continue kneading the dough until it has a smooth surface.

Cover the dough and leave to rest for 15 minutes.

Divide the dough into 24 small balls, about ½ the size of a golf ball.

Dip a ball in some flour and then flatten out into a disc on a surface with your fingers. Use a rolling pin to flatten it further until you have a very thin circle of dough.

Place the chapatti onto a dry medium hot frying pan to cook.

When you see bubbles appearing in the dough, it is ready to turn over.

Check the underside and once it is the same turn it again.

While still cooking gently push down on the chapatti to encourage it to puff out. After 10 seconds it is ready.

To serve: Place a dollop of plain yoghurt on top and some freshly roasted diced vegetables for a warm winter treat.

Ingredients

 

  • 0.5 peeled swede
  • 2 large carrots
  • 2 parsnips
  • 1 small pumpkin
  • 1 raw beetroot
  • 1 handful(s) fresh thyme
  • 1 teaspoon(s) cumin seeds
  • 1 pot plain yogurt
  • 120 grams wholewheat flour

 

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