Ghee-roasted vegetables
Potatoes, cauliflower, carrots and chickpeas over a qatiq sauce.
45 min · serves 4
Ingredients
- 2 tbsp ghee
- 4 potatoes
- Half a cauliflower, broccoli
- 2 carrots, 1 bell pepper
- 1 cup cooked chickpeas
- 200 g qatiq, garlic, dill
TODO: the brand must confirm quantities and timings
Method
Heat the oven to 220 °C. Melt the ghee.
Cut the vegetables and toss with the ghee, salt and spices.
Spread on a tray and roast 30–35 minutes until browned.
Stir the garlic and dill into the qatiq and pile the vegetables on top.
