In partnership with Maldon Salt
Slow-Roasted Vegetables, Creamy Garlic Yoghurt & Garlic Butter Recipe
By Meliz Cooks
Discover our latest recipe by Meliz Cooks, in partnership with Maldon Salt. This recipe is the perfect Summer-time dish and is ideal for sharing.
When hosting, I often omit formal individual starters and go straight for sharing platters – big plates of deliciousness that can be scooped up and dipped into whilst the main course cooks for maximum flavour and minimum effort. Each of the elements in this dish can be made in advance; the slow roasted vegetables and their dressing, the garlic yoghurt and the Maldon Garlic Sea Salt butter - and just plated up as your guests arrive. Just remember to sprinkle a little extra Maldon Garlic Sea Salt on the butter before serving. And if you do want to make it into something a little more fancy, just serve up much individual portions onto smaller side plates that can be served to each of your guests.
About Maldon Salt
Maldon salt offers a little magic no matter the meal occasion, culture or cuisine. The pyramid flakes are characteristics of Maldon, recognised the world over as the finest of sea salts. Maldon's flakes release their saltiness with sweet precision, a fresh intensity and clean taste. A highly versatile ingredient that can be used at any point in the cooking process.
Crafted in small batches, Maldon salt is made like no other. A slow warmth uncovering the water’s secret, with skilled hands poised over every batch. Traditional methods and time honoured techniques passed down through the centuries make Maldon’s pyramid salt flakes unique.
Discover more on maldonsalt.com
Ingredients
Serves 6-8
For the Garlic Yoghurt
- 300g thick natural yoghurt
- 1 unwaxed lemon, zested
- 1 small garlic clove, peeled and finely grated
- ¼ tsp Maldon Garlic Sea Salt Flakes
For the Slow-Roasted Vegetables
- 1 large aubergine, cut into 2cm cubes
- 1 large courgette, cut into 2cm cubes
- 1 large red kapya biber / romano pepper, cut into 3cm pieces
- 2 tbsp olive oil
- ½ tsp Maldon Garlic Sea Salt
For the Dressing
- 2 tbsp extra virgin olive oil + extra for garnish
- 1 tbsp pomegranate molasses
- Juice from the remaining half a lemon (from the garlic yoghurt)
- 1 tsp pul biber + extra for garnish
- 2 tsp sumac + extra for garnish
- 1 tsp dried mint
- Small handful fresh flat leaf parsley leaves, finely chopped + extra for garnish
- Pinch of Maldon Garlic Sea Salt flakes
For the Garlic Butter
- 100g unsalted butter, softened
- ½ tsp Maldon Garlic Sea Salt flakes + extra for garlish
To serve, fresh crusty bread
Method
- To make the garlic yoghurt, add the yoghurt, lemon zest, garlic and Maldon Garlic sea salt flakes to a small bowl. Halve the zested lemon, and squeeze half of it into the yoghurt mixture. Save the other half for the dressing. Stir the garlic yoghurt and refrigerate until ready to serve.
- Mix together the butter and Maldon Garlic Sea Salt, spread into a small ramekin, and leave to one side. Preheat oven to 200c fan.
- Add the peppers to a large bowl along with half of the olive oil. Mix well, then add the aubergines, courgettes and Maldon Garlic Sea Salt and toss well.
- Brush a large shallow non-stick baking tray with the remaining olive oil, and place in the preheated oven for 10 minutes.
5. Carefully add all of the vegetables to the hot oiled baking tray, and place on the middle shelf of the oven for 30-35 minutes, or until the vegetables have fully softened and the skins and edges are slightly charred. Turn half way through, if necessary.
6. Whilst the vegetables are cooking, mix together all the dressing ingredients and add the hot, cooked vegetables straight into the dressing and toss well until they are all fully coated.
7. Sprinkle a little more Maldon Garlic Sea Salt over the potted butter before serving.
Spread the garlic yoghurt over a platter, top with the dressed vegetables, sprinkle over the remaining sumac, pul biber and parsley, drizzle over a little more extra virgin olive oil, and serve with hot crusty bread slathered in the Maldon Garlic Sea Salt butter.
