Za'atar Carrots and Beets

Sweet and earthy, the middle eastern spice Za'atar flavors of sesame, thyme and sumac work perfectly with these under rated vegetables.  A meal in itself, or a beautiful starter.

250g Chantenay carrots. washed and trimmed, left whole

3 medium beetroots, washed and cut into chunks (no need to peel until very grimy)

2 Tbs Za'atar

1Tbs olive oil

250g cooked grains (freekah or quinoa or a tin of chick peas, rinsed and drained)

80g bag watercress (or lambs leaves or salad leaves)

Handful flat leaf parsley, roughly chopped

About 100g goats cheese, cut into pieces

1 orange, juice and zest

1 lemon, juice and zest

2 Tbs olive oil

salt and pepper

 Preheat oven to 200C.  

Mix olive oil, za'atar, salt and pepper with the carrots and beetroots, on a large non-stick baking sheet.   Bake in oven for about 20 mins, turning mid way, until tender.   Cool slightly

When you are ready to serve, carefully mix all the rest of the ingredients together in a large serving bowl until just combined.   

Serves 4-6