Za'atar Cauliflower, Sweet Potato Wedges with vegan Coriander 'Meatballs' drizzled with Lemon Tahini sauce and some light greens (not shown).
This made for an interesting plate of food, although the sweet potatoes were a l little overcooked, as D ended up being on the phone longer than expected. I served this meal with a light green salad, as you can see the vegetables had a light drizzling of lemon tahini sauce, but I was a little disappointed with it. The flavours were spot on, it was just a little on the thin side and could have benefited from a little more tahini, but I had none as it was the bottom of the jar. I will have a go at making it again.
I especially liked how the za'atar oil infused and got in between the cauliflower florets. The mock 'meatballs' are made with Suma Vegetarian Sausage mix, except I shaped them into little balls and pan fried them. D really, really liked them.
I am sharing this with Karen for Cooking with Herbs, one of the most essential herbs in a Za'atar is thyme, as well Lavender and Lovage and the Hedgecombers Tea Time Treats challenge where the theme is BBQ fodder and this is a veggie BBQ style plate, albeit a slightly sophisticated one.
Za'atar Cauliflower and Sweet Potato Wedged with Vegan Coriander Meatballs
Serves 4 with other edible bits on the plate too, like a green salad of sorts
Foir the Za'atar Cauliflower and Sweet Potato
4 tablespoons za'atar
Salt to taste
4 tablespoons olive oil
1 cauliflower, broken into florets
4 - 6 sweet potatoes, peeled and sliced into wedges
Preheat oven to gas mark 4/180oc.
In a bowl, mix together the za'atar, salt and olive oil. First stir in the cauliflower, stir well to coat in the za'atar oil, then transfer with a slotted spoon to a baking tray. Then stir in the sweet potato wedges into the same bowl with the za'atar oil and stir well to coat. Transfer to another baking tray.
Put both trays into the oven and bake for 25 - 35 minutes or until soft and tender.
For the Vegan Za'atar Kofta Meatball Bites
1/2 Packet (175g) of Suma vegetarian Sausage mix
1 red pepper, core removed and sliced into itsy bitsy cubes
1/2 teaspoon red chilli flakes
1 teaspoon za'atar
60g fresh coriander, minced
In a large bowl, stir in 1/2 packet of Suma Sausage mix, red pepper, spices and minced fresh coriander. Then carefully pour in 300ml cold water, stir well to combine and then let it sit for 30 minutes to thicken.
After about 30 minutes, the sausage mix should be thick, with you hands scoop out around a large tablespoon and roll into small round balls, keep doing this until you have used up all the mock sausage meat, keeping in mind that this will be divided between 3 - 4 people. When done, heat a couple of tablespoons of olive oil in a large frying pan and pan fry them, ensuring all sides are golden and done. Drain and set aside, feel free to put in the oven to stay warm if you wish.