Roasted Vegetables with Borlotti Beans and Fennel Yogurt
This easy salad recipe is a delicious way to use up any leftover vegetables, pairing them with delicious borlotti beans and a zesty fennel yoghurt. Simply roast everything together, toss in a simple citrus dressing and layer onto the yoghurt base.
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Introduction
Roasted vegetables seems like a vague missive from me in the title for this recipe and, sure enough, I do give you a hit list of vegetables to roast, but do take this with a pinch of salt. Roast your favourite combination of veg, or whatever you have to hand. I am a big fan of clearing out the veg drawer in my fridge and roasting the lot with salt, spices and olive oil until soft and burnished, then all you have to do is add some flattering ingredients and plate the lot as attractively as you can to serve. This is where borlotti beans and this gem of a dressing come in handy; seasoning and thinning the yogurt with fennel seeds, crushed garlic and lemon juice really brings this medley of roasted veg to life, then just add the beans!
Ingredients
| 1 | red onion, chopped into 4cm (1½in) dice |
| 1 large | fennel bulb, trimmed and thinly sliced, any fronds reserved and finely chopped |
| 1 large | sweet potato, peeled and thinly sliced |
| 2 large | carrots, thinly sliced |
| 2 | raw beetroots (beets), peeled and thinly sliced |
| 4 tbsp | olive oil |
| 1 small | garlic clove |
| 350g (12oz) | plain yogurt |
| juice of ½ | lemon |
| 1 tsp | fennel seeds, toasted and crushed |
| Approx. 500g (1lb 2oz) | drained cooked or canned borlotti (cranberry) beans |
| ½ bunch of | dill (or use more fennel fronds), finely chopped |
| 30g (1oz) | toasted pine nuts |
| salt and freshly ground black pepper |
Method
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
In a large bowl, toss the onion, fennel, sweet potato, carrots and beetroots with the olive oil and season with salt and pepper.
Transfer to 1–2 baking sheets in an even layer and roast the vegetables for 20 minutes until tender and golden.
While the veg is roasting, crush the garlic with salt and add to the yogurt with the lemon juice and crushed fennel seeds, along with any reserved fennel fronds, adding more salt and pepper to taste.
Stir the beans into the roasting vegetables and return to the oven to warm through for 3–4 minutes.
Spread the yogurt on plates or a platter and top with the vegetables, the dill (or more fennel fronds) and toasted pine nuts.
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