These Za’atar spiced roasted vegetables are allowed to cool, then wrapped in a sheet of spring roll wrapper and baked in the oven until crisp. Some may ask why bother with the wrapper at all, it adds quite a few calories for very little bulk.
The answer is simple really, I want a crispy crunchy flaky bite to my dish. It means more to me than an extra 100 grams of cooked veggies. I’ve found there is always a trade off between bulk and flavour, and since I’ve been on (and off) this diet for 12 months, I’m used to being hungry and am happier to have smaller portions that are delicious to eat.
The vegetable portion of this dish equates to about 120 calories (per serving), add 50 – 60 calories for the Spring roll pastry, and a bit extra for the spray of oil, and you are in the 170-200 calorie region. Great for a light lunch or dinner, serve a skinny salad on the side
The other hero of this dish is the Za’atar mix. A tablespoon of this goes a long way to turning an ordinary group of roasted veggies into a spicy middle eastern treat. While to one I am using is a pre-prepared version, you could just as easily mix one up yourself. In fact I may just do that once I’ve run out of this mix, as it’s incredibly easy to make and really versatile. I’m going to add a good sprinkling of this to my next Pizza.
200 g sweet potato, raw, peeled, cut into 1 cm pieces
1 small green capsicum, cut into 1 cm pieces
1 medium red onion roughly chopped
85 grams Parsnip, cut into 1 cm pieces
1/2 tsp chilli flakes
1 tablespoon Za’atar seasoning mix
Salt and pepper to taste
2 sheets spring roll wrapper 20cm x 20cm
Preheat and oven to 160C.
Place the chopped vegetables on a baking tray lined with parchment paper.
Spray with a couple of squirts of cooking oil, and sprinkle over the Za’atar, Chilli Flakes, and season with salt and pepper.
Roast in the over for 15 minutes, give the veggies a turn, and roast for a further 15 minutes. The veggies should be soft. Remove and allow to cool completely.
Preheat the oven to 200C
Take a spring roll wrapper, and divide the vegetable mixture evenly over the bottom third of each sheet.
Fold the pastry over the vegetables, bring in the sides and roll into a log. Place seam side down a a Parchment lined baking tray, spray with some cooking oil, and sprinkle on a little more Za’atar.
Bake in the oven for 15 minutes until the pastry is crisp and browned. Best eaten straight from the oven. Can be served cold, but the wrapper will be soggy (but still delicious)..