Page title and description

Vegetarian mains
Roast mushrooms and beetroot maftoul
Ingredients
- 4 portobello mushrooms
- oil for roasting
- salt and pepper
- 1 beetroot
- 1 tsp ground cumin
- ½ tsp allspice
- ½ tsp ground coriander
- 150g maftoul
- 1 tbsp balsamic vinegar
- 30g parsley
- 1 lemon
- 1 garlic clove
- 1 tbsp tahini
- 150g yogurt
- 20g hazelnuts
- 1 tbsp sesame seeds
- ½ teaspoon dried thyme
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Preheat your oven to 200°C/Gas 6. Put the kettle on to boil. -
Step 2
Place the mushrooms in a roasting tray, with 3 tbsp oil. Season with salt and pepper. Turn them in the oil and roast them in the oven for 20 mins. -
Step 3
Meanwhile, peel and grate the beetroot. Warm 1 tbsp oil in a saucepan. Add the beetroot and ground cumin, allspice and ground coriander. Fry for 1 min, until the spices start to smell fragrant. -
Step 4
Add the maftoul to the beetroot. Tip in the vinegar and 450ml water from the kettle. Bring to a simmer. Season with salt and pepper. Cook gently for about 15 mins, until the maftoul has cooked and most of the water has evaporated. -
Step 5
Meanwhile, wash the parsley and shake it dry. Finely chop the leaves and discard the stalks. Finely zest the lemon. Peel and finely chop 1 garlic clove. -
Step 6
Mix the parsley with the tahini and yogurt to make the dressing. Add some chopped garlic (to your taste). Season with salt, pepper and a dash of lemon juice. -
Step 7
To make the hazelnut za'atar; put the hazelnuts, sesame seeds and dried thyme onto a chopping board and roughly chop it with a pinch of salt and the lemon zest. Don't chop it too finely; the texture of coarse breadcrumbs is good. -
Step 8
When maftoul is ready, taste it and adjust the seasoning. Divide it between two plates and top with the mushrooms. Spoon over the dressing and garnish with the za'atar.