Roast vegetable bastilla with root vegetable salad

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Sabrina Ghayour swaps chicken for roasted vegetables in this spiced vegetarian filo pie that makes a stunning centrepiece.

Ingredients

For the bastilla

For the dressing

  • 1 heaped tsp cumin seeds, toasted and roughly crushed using a pestle and mortar
  • 1 heaped tsp coriander seeds, toasted and roughly crushed using a pestle and mortar
  • 1 heaped tsp rose harissa
  • 3 tbsp rice wine vinegar
  • 2–3 tbsp runny honey
  • generous drizzle extra virgin olive oil
  • sea salt flakes and freshly ground black pepper

For the salad

  • ½ small white cabbage, finely shredded
  • 150g/5½oz dried cranberries
  • 1 bunch spring onions, trimmed, peeled and finely sliced diagonally from root to tip
  • 150g/5½oz cashew nuts, toasted
  • 2 large parsnips, peeled and cut into ribbons with a vegetable peeler
  • 2 large carrots, peeled and cut into ribbons with a vegetable peeler
  • ½ small celeriac, peeled and cut into ribbons with a vegetable peeler
  • 30g/1oz fresh dill, finely chopped
  • 30g/1oz fresh mint, leaves picked, rolled up tightly and thinly sliced into ribbons
  • 200g/7oz pomegranate seeds
  • sea salt flakes and freshly ground black pepper