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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Squash, Crispy Lentils, Pomegranate and Dukkah
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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Introduction from Rukmini Iyer
If you enjoy making Middle Eastern or Ottolenghi recipes, you’ll probably have a bottle of pomegranate molasses and a jar of dukkah stashed in your cupboard – this dish is the perfect opportunity to use them. I like to add the dukkah at the end, as it can burn in the oven on a high heat – it adds wonderful crunch and flavour to the roasted vegetables and lentils.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the squash, onion and tomatoes into a roasting tin large enough to hold everything in one layer, then mix through the lentils, salt, pomegranate molasses, oil, garlic and chilli flakes. Transfer to the oven and roast for 45–50 minutes, until the squash is cooked through.
Meanwhile, mix the vegan yogurt and pomegranate molasses together, then taste and season as needed with a pinch of salt. Drizzle the yogurt over the roasted veg, scatter over the dukkah, pomegranate seeds and mint and serve hot.
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Reviews
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