'Chaat' is an Indian word describing incredibly tasty snacks that mix fresh and cooked ingredients together with a sweet, sour, spicy seasoning. For this spectacular roasted veg chaat, you can use any mix of veg (or even Christmas leftovers), and all the layers of textures and flavours mean it tastes as good as it looks!

CHRISTMAS CHAAT BLEND (1 portion = 1 tbsp ): tamarind (tamarind and cornstarch), coriander, mint, ginger, cumin, asafoetida, turmeric, garlic, coriander leaf, fenugreek, amchur, fenugreek leaf, chilli, MUSTARD seeds, lemongrass, toasted cumin, lime leaf powder, green chilli, MUSTARD, galangal, onion, black pepper, sweet paprika

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Christmas Roast Veg Chaat Recipe:

PREP 15 mins
COOK 50 mins
HEAT 2
SERVES 4

You Need: 

1.5kg mix of root veg (e.g. parsnips, carrots, beetroot, sweet potatoes etc) or use leftover veg from the Christmas lunch! - peeled if necessary and cut into large bite-size pieces
1 large onion - thinly sliced
10g bunch of coriander (optional) - roughly chopped
½ pomegranate - seeds only (or 100g ready-prepared seeds) or use dried cranberries for a festive touch!
150g natural yogurt (full fat is best)
100g mixture of nuts and seeds (any type) or use Bombay mix!
3 tbsp sugar
2 tbsp vinegar (white wine or cider vinegar is best)

Method:

Preheat the oven to 200°C/gas mark 6
Mix the root veg with 3 tbsp oil, ½ the CHRISTMAS CHAAT BLEND and ¾ tsp salt, then roast on a wide tray, turning occasionally, for 40 minutes or until cooked through and starting to brown around the edges
Fry the onion in 2 tbsp oil, stirring regularly, for 15 minutes or until thoroughly brown and sticky
Stir the sugar, vinegar, remaining CHRISTMAS CHAAT BLEND and ½ tsp salt into the fried onion then cook for a further 5 minutes or until all the liquid has evaporated and the onion is thoroughly caramelised. Leave to one side to cool
Bake the nuts and seeds with a pinch of salt on a separate tray, stirring occasionally, for 5 minutes or until just starting to turn golden-brown
Mix the yogurt with a pinch of salt
Arrange the roast veg on a wide serving platter then scatter ½ the toasted nuts and seeds on top. Spoon over the onion chutney then drizzle over the yogurt. Top with the remaining nuts and seeds, coriander (if using) and the pomegranate seeds to serve

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