Seasalt Nourish: Sabzi Deli’s Roasted Roots with Fresh Herb Chutney

Kate from Sabzi shares her recipe for a delicious vegetable feast


Sabzi Deli is a melting pot of colour and flavour. Behind the counter, there’s everything from hearty salads with fresh dressings to homemade cakes and irresistible cinnamon and tahini buns. Located in Truro, with a newly opened spot in Falmouth, Sabzi serves fresh seasonal produce with a Middle Eastern flavour on a daily changing menu. You can visit 6 days a week and never eat the same meal twice, and it’s all created and run by Masterchef quarter-finalist Kate Attlee.   

If you’re in town, Sabzi is well worth a visit but if you’re too far away to make the trip then we have just the thing for you. We recently caught up with Kate who has shared her recipe for a delicious seasonal chutney, the perfect accompaniment to your meals.

Kate wears our Heather Bell Jumpsuit in Laurel and our Swan Creek Blouse in Salt

Roasted Roots with Fresh Herb Chutney 

Serves 4-6 

This is one of our most popular dishes at Sabzi. We serve it often, and it always attracts attention. Sweet, spicy, sharp and creamy elements all come together to build a dish that is as exciting to eat as it is to look at. Try serving with your Sunday slow roast shoulder of lamb, or with grilled halloumi, for a delicious warming meal. 

Ingredients 

  • 2 x carrots 
  • 1 x butternut squash 
  • Sabzi roast spice blend (Kate suggests swapping out Sabzi’s roast blend for a shake of garam masala, cumin seeds and pul biber if you can’t get to a Sabzi in time.)
  • Agave nectar or honey 
  • Olive oil 
  • 100g fresh mint 
  • 100g fresh coriander (if you don’t like coriander, parsley works really well) 
  • 1 x large fresh chilli (mild, or 2 if you like the heat!) 
  • Tahini 
  • Fresh lemon juice/vinegar of your choice – I like apple cider in this dish  
  • 2 x cloves roasted garlic 

TIP: It works really well at the start of the week to chop a bulb of garlic in half, chuck it in a little pan covered with oil, and cook ever so slowly on your lowest hob top ring. Keep going until the garlic is totally soft and smells incredible – it shouldn’t gain colour, it should simply become soft and buttery. Keep this garlic in a tub in the fridge and use throughout the week for dressings and dinners; it tastes mellow and mild and is incredibly useful to have available for quick meals. 

1. Start by peeling and chopping your veg into chunks ready for roasting. Pre-heat your oven to 190°C and line a roasting tin with some baking paper. I leave the skin on the butternut and simply wash it thoroughly; it tastes really wonderful when it’s roasted, and I’m reliably informed a lot of nutrients are found there too!

2. Add your veg to a bowl and shake over your Sabzi spice blend; it has a medium heat so either go for a light dusting if you’d like it mild, or a generous shake if you like some heat. 

3. Drizzle with oil and 1.5tbsp honey/agave. Rub in well; the mix should feel juicy – if not, simply add a little more oil. 

4. Roast your veg until it is tender and buttery in the centre with crispy edges. Bring out and allow to cool – I like to build this dish with warm, not piping hot, vegetables. 

5. While the roots are roasting, you can make your fresh herb chutney. Finely chop your chosen herbs and place in a bowl with enough oil to cover them. Add half as much vinegar as oil, and half as much agave/honey as vinegar, along with a generous pinch of sea salt and a couple of cloves of roasted garlic that you’ve ‘smushed’ on the back of your knife.  

6. Whisk this all together then and add your chopped chilli. Then it’s just a question of taste; this chutney should be sweet and sharp and spicy. Trust your instincts, taste and simply add more of any of the ingredients until you get a flavour you love. It’s being served alongside creamy, unctuous tahini which is a great flavour-absorber, so don’t be afraid for your chutney to pack a punch. 

7. Next, whisk your tahini. Pour approx 150g of tahini into a mixing bowl and top up with the same amount of water. Whisk well until the mixture become beautiful and creamy and like thick pouring cream. Don’t be afraid to add more water if needed; equally, don’t be afraid if your mixture briefly looks like cement (!) – this stage is normal, and as long as you stay calm and keep whisking (and adding water if required) it will come back to a thick, glossy sauce. 

8. Now, build your dish. Aim for three layers of roasted veg, drizzled with tahini and finally dotted with your fresh herb chutney for a centrepiece-worthy vegetable feast. 

You can keep up with Kate and Sabzi Deli on their website and Instagram at @sabzideli. Or visit for yourself at either of their locations in Truro or Falmouth.  

Don’t forget to share your salad creations with us on Instagram by tagging us @seasaltcornwall.