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Spiced Veggies with Green Chilli Yoghurt

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Spiced Veggies with Green Chilli Yogurt


10 mins


40 mins






  • 1 bunch baby beetroot, ends trimmed
  • 800g Kent pumpkin, seeded, cut into wedges
  • 1 bunch Dutch carrots†, peeled, ends trimmed
  • 1 tbs olive oil
  • 1 tbs Moroccan seasoning
  • 1 tbs chopped pistachios
  • 1 tbs pepitas (pumpkin seeds), toasted
Green chilli yoghurt
  • 1½ cups (420g) Greek-style yoghurt
  • 1 tbs tahini
  • 1 tbs lemon juice
  • 1 long green chilli, seeded, finely chopped
  • 1 garlic clove, crushed
  • ⅓ cup coriander leaves
  • ¼ cup mint leaves
  • Green chilli oil
  • ⅓ cup (80ml) olive oil
  • ¼ cup coarsely chopped coriander
  • 1 long green chilli, seeded


  1. Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray.
  2. Line another baking tray with baking paper. Place the pumpkin and carrots in a large bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
  3. Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turning the pumpkin mixture occasionally, for 40 mins or until golden brown and tender. Set aside for 10 mins to cool slightly.
  4. Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel and cut into quarters.
  5. To make the green chilli oil, place the oil, coriander and chilli in a clean blender and blend until smooth.
  6. Arrange the pumpkin mixture and beetroot on a serving platter. Drizzle with green chilli yoghurt and green chilli oil. Sprinkle with pistachio and pepitas.