LoveEast.46

Eating In
Vinarius Resident chef Sophie Hill shares
a recipe for Spiced Vegetables.
“This is a really yummy, healthy and easy to
make dish. I’ve cooked it in restaurants, for
parties and for my family at home, and
every last bit is mopped up with tasty
bread. You can use any vegetables
you like; root veg work particularly
well. I’ve suggested a few here that I
use myself.”
Ingredients
1 butternut squash, peeled and seeded
500g beetroot
1 head cauliflower
5 whole cloves garlic (don’t bother peeling)
3 large carrots
1 teaspoon of cumin seeds(crushed)
1 teaspoon coriander seeds (crushed)
Salt and pepper
Mint leaves and pomegranate seeds
Spiced Yoghurt
200ml Greek or natural yoghurt
½ tsp Sumac
Zest and juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Serves 4
Method
To begin, I boil the beetroot first (in salted water),
as their cooking time is much longer than the rest
of the vegetables, then cut them along with all the
other veg into nice large bite-size pieces, and toss
them in a roasting tray with 1 teaspoon of crushed
cumin seeds and 1 teaspoon of crushed coriander
seeds, a good glug of olive oil and season to taste
with sea salt and pepper.
I roast in a hot (approx.200’c) oven, tossing
occasionally, till tender and golden brown
Serve with roughly chopped mint leaves and
pomegranate seeds , and an extra glug of good
olive oil as well as dollops of lovely spiced yoghurt.
This is a great side dish to grilled meat too, I love it
with lamb especially.
Tip: For those with infants, reserve a
handful of the vegetables to steam together
and mash for a hearty meal.
PHOTO: Sophie Hill
ABOUT SOPHIE
Sophie is an accomplished chef, having worked with Theo Randall at The Intercontinental and at the iconic River
Cafe. Her food is made with love and completely from scratch using beautiful, fresh ingredients. Follow Sophie on
Instagram: @Sophie_downerhill.
30 LOVEEAST