Pomegranate cumin roasted kumara and potatoes with hemp aioli

Margo Flanagan

This will take your roast potatoes to the next level. We make this Hemp Aioli a lot, as it goes with absolutely anything and everything. Feel free to add other vegetables, such as zucchini, cauliflower, red onion to make a more all-round roast vegetable salad.

Ingredients

1 kg	Kumara, mix of colours, sliced lengthways (Main)
500 g	Potatoes, sliced lengthways
2 tsp	Cumin seeds
2 Tbsp	Pomegranate molasses (Main)
1 drizzle	Oil
1 sprinkle	Sea salt
1 bunch	Spring carrots, cut lengthways (Main)

Hemp aioli

½ cup	Hemp seeds (Main)
½ cup	Cashews (Main)
6 Tbsp	Hemp oil
4 Tbsp	Apple cider vinegar
2 cloves	Garlic, finely chopped (Main)
1 pinch	Sea salt and cracked black pepper
1 small handful	Rocket leaves
1 sprinkle	Dukkah

Directions

1. Preheat the oven to 180°C.
2. Place the kumara and potatoes onto 2 baking trays. Toss through the cumin seeds, pomegranate molasses, oil and salt. Cook for 30 minutes, or until soft and golden.
3. On another tray, place the spring carrots, and drizzle with oil and sea salt. Toss to combine. Put in the oven for 10-15 minutes. Then remove and allow to cool.
4. To make the Hemp Aioli, place all of the ingredients into a blender, or use a stick blender and a jug, and blend until super-smooth and creamy.
5. To serve, layer up the roasted kumara, potatoes and carrots with the Hemp Aioli and the rocket. Sprinkle with dukkah to finish.
6. Store any leftover salad in an airtight container in the fridge, where it will keep for 2-3 days.