As a side dish
Ingredients checklist
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Warm Roasted Veggie & Spelt Salad With Chettinad Masala

15 minutes
55 minutes

I can’t get enough of roasted veggie salads, simply 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!

The Raman Spice Chettinad masala powder has just launched in the UK TODAY!  Check their website and order with the code ZAR15 for your exclusive 15% discount.

  1. Pre-heat the oven to 200℃ 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 half way 
  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  remaning olive oil, mix well
  4. Roast in the oven for another 20 minutes, rotating the tray half way 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!