Za’atar Roast Summer Vegetables with Toasted Seed Quinoa, Crispy Cauliflower Leaves & Green Herb Sauce

Ingredients

For the green herb sauce:

• 15g parsley
• 5g dill
• 2 small cloves garlic
• Juice of ½ lemon
• 3-4 tbsp olive oil
• salt to season

For the za’atar roast vegetables:

• ½ small aubergine, cut into approx 6cm long wedges
• 1 courgette, thickly sliced or cut into batons
• 1 red pepper, cut into large chunks
• 2 tbsp olive or vegetable oil
• 2 tsp za’atar
• Salt and black pepper to season
• The zest of ½ lemon, finely grated

For the crispy cauliflower leaves:

• Whole leaves from 1 cauliflower, washed and well dried
• 1 tbsp olive oil
• salt

For the toasted seed quinoa:

• 100g quinoa
• 300ml vegan vegetable stock
• 2 tbsp mixed seeds
• 1 tbsp olive oil
• 2 tsp white wine vinegar
• salt and black pepper, to season

To finish:

• sumac, for sprinkling

Method

1. Pre-heat the oven to 220°C / fan 200°C / gas 7.
2. While the oven is heating, make the green herb sauce: Place the herbs, garlic, lemon juice, 3 tbsp olive oil, and a pinch of salt in a small food processor. Blend until smooth and spoonable, loosening with the last tablespoon of oil and a splash of water if needed. Season with salt to taste.
3. Place the aubergine, courgette and red pepper on a baking tray and toss with the olive oil, then the za’atar. Season with salt and black pepper. Roast for 25–30 minutes, turning once, until soft inside and deeply caramelised at the edges. Remove from the oven and finish with the lemon zest. Set aside.
4. Air fryer option: Cook the vegetables at 200°C for 14–18 minutes, shaking halfway, until tender with charred edges. Cook in batches if needed.
5. Place the cauliflower leaves on a baking tray and toss with olive oil. Season with salt. Roast for 7-10 minutes, turning once, until blistered and crisp at the edges but still tender in the centre. (Note the cauliflower can be added to the oven part-way through roasting the vegetables to save time)
6. Air fryer option: Air fry at 190°C for 5-7 minutes, turning once. Keep an eye on them as they crisp quickly.
7. Meanwhile, cook the quinoa: Rinse the quinoa well, then tip into a saucepan along with the vegetable stock. Cover and bring to the boil on a medium heat. Reduce the heat to low and simmer for 12–15 minutes, until the liquid has been absorbed. Remove from the heat, leave covered and set aside to steam for 5 minutes.
8. Heat a small frying pan over a medium heat and toast the seeds for 2 minutes, until lightly golden. Fold the seeds into the quinoa with the olive oil and white wine vinegar. Season well with salt and black pepper.
9. To serve: Spread the toasted seed quinoa onto a large serving platter or divide between plates. Top with the roast vegetables and tuck the crispy cauliflower leaves through the dish. Drizzle generously with the green herb sauce and finish with a light sprinkle of sumac. Serve warm or at room temperature.