Roast vegetable with root vegetable salad recipe
 Sabrina Ghayour swaps chicken for roasted vegetables in this spiced vegetarian filo pie that makes a stunning centrepiece. 1 tsp cayenne pepper2 tsp ground cinnamon2 tsp turmeric2 tsp ground cumin2 tsp garlic granules750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes750g/1lb 10oz butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes500g/1lb 2oz carrots, peeled and cut into 2.5cm/1in cubes500g/1lb 2oz parsnips, peeled and cut into 2.5cm/1in chunks2 tbsp olive oil50g/1¾oz flaked almonds50g/1¾oz pine nuts100g/3½oz ready-to-eat dried apricots, roughly chopped50g/1¾oz fresh flatleaf parsley, finely chopped4 tbsp runny honey1 unwaxed lemon, finely grated zest and juice 6 filo pastry sheets, each about 48x25cm/19x10in75g/2¾oz butter, melted1 free-range egg, beatensea salt flakes and freshly ground black pepper 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 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar1 heaped tsp rose harissa3 tbsp rice wine vinegar2–3 tbsp runny honeygenerous drizzle extra virgin olive oil sea salt flakes and freshly ground black pepper 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 ½ small white cabbage, finely shredded150g/5½oz dried cranberries1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip150g/5½oz cashew nuts, toasted2 large parsnips, peeled and cut into ribbons with a vegetable peeler2 large carrots, peeled and cut into ribbons with a vegetable peeler½ small celeriac, peeled and cut into ribbons with a vegetable peeler30g/1oz fresh dill, finely chopped30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons200g/7oz pomegranate seedssea salt flakes and freshly ground black pepper 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 To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. 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). 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. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper.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. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. 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. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper. 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). 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). 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. 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. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper. Preheat the oven again to 220C/200C Fan/Gas Mark 7. Line a large baking tray with baking paper. 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. 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. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. 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. 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.