Warm Roasted Veggie & Spelt Salad With Chettinad Masala

by Zarina
Warm Roasted Veggie & Spelt Salad With Chettinad Masala

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

Warm Roasted Veggie & Spelt Salad With Chettinad Masala

Serves: 6 as a side Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  1. Preheat the oven to 200°C and line an oven tray with parchment paper
  2. 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 
  3. 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
  4. Roast in the oven for another 20 minutes, rotating the tray halfway through cooking again. The vegetables should be slightly blistered and charred
  5. Remove the tray from the oven, tip over the cooked spelt and the chopped coriander, then give it all a good mix
  6. Transfer to a serving dish and drizzle with the tamarind juice
  7. Serve warm and enjoy!
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