Here's a tray of the old favourites for Christmas day – pumpkin and sweet potato – roasted, yes, but flavoured with preserved lemon and thyme, cooked ahead, and dressed with a tangy dressing. Gorgeous.
Free up your oven by doing your 'roasties' ahead!
2 wedges preserved lemon
Flaky sea salt
Freshly ground black pepper
1 Tbsp thyme leaves
2 Tbsp olive oil
3 (about 700g) skinny red-fleshed kumara (sweet potato), peeled and sliced
700-800g (1¼-1½) buttercup pumpkin, washed, cut into wedges, seeds removed
2 Tbsp lemon-infused extra virgin olive oil
1 Tbsp lemon juice
1 Tbsp capers, drained, patted dry and chopped
1 Tbsp chopped shallot
1 Tbsp creamy mustard
1 clove garlic, peeled and crushed
1 cup small cherry tomatoes, halved
½ cup basil leaves
1 Preheat oven to 220°C (425°F). Rinse preserved lemon wedges under running water and dislodge and discard the flesh. Dry rind with paper towels and slice.
2 Put 1 teaspoon sea salt, freshly ground black pepper to taste, thyme leaves, 2 tablespoons olive oil and preserved lemon in a large bowl. Add kumara and pumpkin and toss to coat with the dressing. Line a large shallow roasting tin with baking (parchment) paper and pile in the vegetables, spreading them out to one layer as much as possible. Scrape in all the oily flavourings.
3 Roast for 15 minutes, remove from oven and turn slices carefully. Return to oven and cook for a further 15 minutes, until just tender. Cool for 30 minutes.
4 Whisk lemon oil and juice, capers, chopped shallot, mustard, garlic and ½ teaspoon of sea salt together. Scatter vegetables with cherry tomatoes and basil leaves. Rewhisk dressing and drizzle over salad. Serve immediately.