Warm Roasted Veggie & Spelt Salad With Chettinad Masala

Name: Warm Roasted Veggie & Spelt Salad With Chettinad Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 as a side
Cuisine: Indian Fusion
Ingredients: 1 Large aubergine cut into wedges; 1 Courgette sliced into half moons; 2 Red peppers sliced cut into large pieces; 2 Red onions cut into wedges; 50 ml Olive oil; Sea Salt; Freshly ground black pepper; 10 Cherry tomatoes; 2 Garlic cloves, crushed; 1 tbsp Chettinad masala spice powder @ramanspiceuk; 0.5 tsp crushed red chilli flakes; Small handful chopped fresh coriander; 200g Spelt cooked according to packet instructions (or cook in the stock for more flavour); 2 tbsp Tamarind juice

by Zarina November 15, 2021

November 15, 2021

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I can’t get enough roasted veggie salads, drizzled with EVOO, then sprinkled with a fabulous spice blend and roasted in the oven until all caramelised.

Ever tried Chettinad masala spice? I hadn’t either until just recently…. a serious game changer! A flavour bursting blend of coriander, chilli, cumin, fennel, cardamom, cinnamon, black pepper cloves, star anise and kapok buds. Trust me… it will become a new staple in your larder once you try and is so versatile, it goes beautifully with all meats, fish and veggies!

Warm Roasted Veggie & Spelt Salad With Chettinad Masala

Serves: 6 as a side Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

1 Large aubergine cut into wedges

1 Courgette sliced into half moons

2 Red peppers sliced cut into large pieces

2 Red onions cut into wedges

50 ml Olive oil

Sea Salt

Freshly ground black pepper

10 Cherry tomatoes

2 Garlic cloves, crushed

1 tbsp Chettinad masala spice powder @ramanspiceuk

0.5 tsp crushed red chilli flakes

Small handful chopped fresh coriander

200g Spelt cooked according to packet instructions (or cook in the stock for more flavour)

2 tbsp Tamarind juice

Instructions

Preheat the oven to 200°C and line an oven tray with parchment paper

Add the aubergine, courgettes, red peppers and red onions to the tray, drizzle over half the olive oil, season with salt and pepper, mix well and roast in the oven for 20 minutes, rotating the tray halfway

Remove the tray from the oven, add the cherry tomatoes and crushed garlic to the tray, sprinkle over the Chettinad masala spice and chilli flakes as well as the remaining olive oil, mix well

Roast in the oven for another 20 minutes, rotating the tray halfway through cooking again. The vegetables should be slightly blistered and charred

Remove the tray from the oven, tip over the cooked spelt and the chopped coriander, then give it all a good mix

Transfer to a serving dish and drizzle with the tamarind juice

Serve warm and enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Warm Roasted Veggie & Spelt Salad With Chettinad Masala

Warm Roasted Veggie & Spelt Salad With Chettinad Masala

Ingredients

Instructions

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