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Chermoula Tray-Bake
Chermoula, a Moroccan spice mix, adds a lovely depth of flavour to a classic tray-bake. We also love mixing this spice mix with yoghurt and using it as a marinade for chicken or lamb.
Prep Time
25 mins
Cook Time
1 hour mins
Serves
4
Quick & Easy
$
Dinner
Ingredients
3 potatoes, scrubbed and cut into 1cm cubes
1 small cauliflower, cut into 1.5cm-thick slices
6–8 brussels sprouts, quartered
1 large onion, very thinly sliced
2 cloves garlic, thinly sliced
1 x 400g can chickpeas, rinsed and drained or 1½ cups cooked chickpeas
3 tbsp extra-virgin olive oil
1 1/2 tsp salt
2 tbsp Chermoula Spice Mix, see Note
1/2 cup Greek yoghurt, to serve
2 tbsp chopped coriander, or mint leaves
2 tbsp dukkah
Method
Preheat oven to 200°C fanbake and line a large roasting dish with baking paper for easy clean-up.
Combine vegetables, chickpeas, oil, salt and spice mix in prepared dish, toss to coat then spread out evenly in dish.
Roast until tender and golden (about 1 hour), tossing every 15-20 minutes so the vegetables cook and brown evenly.
To serve, drizzle with yoghurt and scatter with coriander or mint and dukkah.
Method
CHERMOULA SPICE MIX
To make the chermoula spice mix, preheat oven to 180ºC fanbake.
Place 1/4 cup cumin seeds, 2 tbsp coriander seeds and the finely grated zest of 4 lemons on an oven tray and bake for 15 minutes.
Add 2 dry bay leaves (stem removed, crushed), and finely grind or pulverise to a powder with a mortar and pestle.
Mix in 2 tbsp smoked paprika, 2 tbsp dried mint, 4 tsp garlic salt and 1 tsp chilli flakes.
Stored in an airtight jar it will keep for months.
Use as a rub, in sauces and dressings – 2-3 tablespoons will give you enough flavour for a 4-6 serve recipe.
