Spice-Roasted Vegetable Nourish Bowl by Georgia Barnes

Georgia Barnes

Georgia Barnes spice-roasted vegetable nourish bowl is a seasonal selection of vegetables, house-made aromatic spice blend, local honey, quinoa, pickled onions, baby greens, tahini yoghurt dressing, pomegranate, pepitas and mint. This dish was demonstrated at Grazed and Grown by Regional Flavours, read on for Georgia’s recipe.

Ingredients

Spice mix

2 tbsp Cumin seeds
1 tbsp Coriander seeds
1 tbsp Garam Masala
1 Tsp Ground turmeric
Salt and pepper

Vegetables to roast

12 Coloured Dutch carrots – cleaned, peeled, top of stems remaining
200g Butternut pumpkin – peeled and cut into 1.5cm cubes
200g Fioretto or cauliflower – trimmed or cut into florets
Extra virgin olive oil
3 tbsp Local raw honey

Quinoa

Extra virgin olive oil
1 cup Quinoa – rinsed
2 cups Organic vegetable stock

Tahini dressing

1.5 cups Natural pot-set yoghurt
1/4 cup Hulled tahini
2-3 tbsp Lemon, juiced
1 Clove Garlic, microplane
Salt and pepper

Garnish/to serve

4 cups Baby mesculun mix – a mix or a make a combo of sorrel/endive/spinach etc
4 tbsp Basic vinaigrette
4 tbsp Pepitas Toasted
4 tbsp Pickled red onions
½ Pomegranate – seeds removed
1 cup Fresh mint
2 tsp Sumac
1 cup Baby red amaranth leaves

Method

Step 1. Preheat oven to 180oC. Place spices into a small frypan. Toast until just fragrant. Transfer to a mortar and pestle and grind lightly. Place vegetables into a mixing bowl. Coat with extra virgin olive oil. Sprinkle over spice mix. Transfer to prepared baking trays, keeping carrots on a separate tray. Drizzle carrots with honey. Roast vegetables for 25-30 minutes until all vegetables are golden brown and tender.

Step 2. Place a medium saucepan over medium heat. Heat oil and add quinoa. Toast lightly and add stock. Cook uncovered until tender and stock has been absorbed.Season to taste.

Step 3. To make the tahini dressing, whisk all ingredients together. Season to taste. For a dairy free alternative, use coconut yoghurt.

Step 4. Toss baby greens with basic vinaigrette.

Step 5. To plate, place 1/4 cup of tahini yoghurt onto bottom of each serving plate. Add 1/2 cup of quinoa to one side, add baby greens and distribute roasted vegetables. Garnish with pepitas, pickled onions and pomegranate. Scatter with mint and sprinkle yoghurt with sumac. Garnish with amaranth.

Dietary: Recipe is gluten free, vegetarian, nut free and soy free.

Serves 4

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