Roast tamari veg

amari is a Japanese wheat-free soy sauce with a deeper more complex flavour than your standard soy. Use normal soy if you don't have it.

Serves 4

• 500 g pumpkin
• 2 bunches baby carrots
• 4 parsnip
• 4 fresh beetroot
• 2 tbsp tamari or soy sauce
• 2 tbsp extra virgin olive oil
• half tsp sea salt
• half tsp freshly ground black pepper

 

• Dressing:
• 2 tbsp rice vinegar or white wine vinegar
• 1 tbsp Thai fish sauce
• 3 tbsp extra virgin olive oil
• 1 tbsp sugar
• 1 handful fresh coriander leaves

1. Heat oven to 200C. Cut the pumpkin into thinnish wedges, trim off the skin, and discard any seeds. Wash the carrots, trim the tops neatly, and peel. Peel the parsnip and cut lengthwise into quarters. Peel the beetroot and cut in half.
   
   
2. Combine tamari or soy, olive oil, sea salt and pepper in a big bowl, add vegetables and toss until well-coated. Tip into a baking tray, and bake for 45 mins to 1 hour until tender and nicely browned.
   
   
3. Whisk the rice vinegar, fish sauce, olive oil and sugar in a bowl, drizzle over the top, jumble everything up a bit and pile high, on warmed serving plates, scattered with coriander.