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Roast vegetable bastilla with root vegetable salad

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6–8

Dietary
Vegetarian

By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the bastilla

  • 1 tsp cayenne pepper
  • 2 tsp ground cinnamon
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp garlic granules
  • 750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes
  • 750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes
  • 500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes
  • 500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks
  • 2 tbsp olive oil
  • 50g/1¾oz flaked almonds
  • 50g/1¾oz pine nuts
  • 100g/3½oz ready-to-eat dried apricots, roughly chopped
  • 50g/1¾oz fresh flatleaf parsley, finely chopped
  • 4 tbsp runny honey
  • 1 unwaxed lemon, finely grated zest and juice
  • 6 filo pastry sheets, each about 48x25cm/19x10in
  • 75g/2¾oz butter, melted
  • 1 free-range egg, beaten
  • sea salt flakes and freshly ground black pepper

For the dressing

  • 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar
  • 1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar
  • 1 heaped tsp rose harissa
  • 3 tbsp rice wine vinegar
  • 2–3 tbsp runny honey
  • generous drizzle extra virgin olive oil
  • sea salt flakes and freshly ground black pepper

For the salad

  • ½ small white cabbage, finely shredded
  • 150g/5½oz dried cranberries
  • 1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip
  • 150g/5½oz cashew nuts, toasted
  • 2 large parsnips, peeled and cut into ribbons with a vegetable peeler
  • 2 large carrots, peeled and cut into ribbons with a vegetable peeler
  • ½ small celeriac, peeled and cut into ribbons with a vegetable peeler
  • 30g/1oz fresh dill, finely chopped
  • 30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons
  • 200g/7oz pomegranate seeds
  • sea salt flakes and freshly ground black pepper

Method

  1. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper.

  2. Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. Put the vegetables into a large bowl. Sprinkle over the spice blend, drizzle with the olive oil and season generously with salt and pepper. Use your hands to mix until the vegetables are well coated. Divide the mixture between the two trays and roast for about 45 minutes, opening the oven door halfway through the cooking time to allow the steam to escape. Once the edges of the vegetables start to brown, remove the trays from the oven and allow the vegetables to cool (or you can refrigerate the vegetables to use later).

  3. Roughly chop the cooled root vegetables and put them in a large bowl with the nuts, apricots, parsley, honey and lemon zest and juice. Add a generous extra seasoning of salt and mix well using a large spoon, ensuring you do not mash the vegetables too much.

  4. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper.

  5. Line a 26cm/10½in in diameter frying pan with a pastry sheet, leaving the end overhanging (there should be plenty of overhang to be able to fold this over the top of the filling). Lay the remaining pastry sheets on top, placing each at an angle in a clockwise direction. Tip the filling into the centre and flatten it out to make a firm disc. Fold the overhanging pastry over the filling and brush the pastry with the melted butter to seal the pastry together. Place the baking tray upside-down over the pan and invert the bastilla onto the tray. Brush the top of the pastry with the beaten egg. Bake for 25–30 minutes, or until golden brown.

  6. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper.

  7. To make the salad, put the cabbage, cranberries, spring onion, cashews and the dressing into a large mixing bowl and mix well with your hands. Add the parsnip, carrot and celeriac ribbons and mix again. Now add the herbs and pomegranate seeds and toss through. Check the seasoning and adjust if necessary, then toss one last time and serve immediately with slices of the bastilla.

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