1 large white daikon
4 medium Dutch carrots
1 bunch of sturdy greens (eg, kale, bok choi)
4-6 medium turnips
almonds, roasted and chopped
Herbed tahini sauce
60ml lemon juice
50ml white wine vinegar
2 cloves of garlic, peeled and roughly chopped
1 bunch parsley, roughly chopped
1 bunch of mint, picked
half a bunch of dill, picked
2 tsp white pepper
2 tsp green cardamon, toasted, hulled and ground
good pinch of salt
1 Preheat the oven to 200˚C or get your fire going ahead of time to ensure you are cooking over white coals.
2Give your vegetables a quick rinse and cut into desired shape. Keep the organic shape of the vegetable as much as you can to make sure there is a good surface area for caramelisation.
3Toss the veg in a liberal dash of salt and let them sit and drain over a colander for 20 minutes. This draws a little moisture from the vegetables so they can retain their dignity after grilling and offer some crunch and vitality. We usually toss the veg in a neutral oil and some za’atar and let them marinate before grilling.
4Grill the vegetables over hot coals turning frequently or bake in a 200˚C oven until they are roasted and achieve some colour, around 15 minutes. Don’t overcook them, we don’t want mushy.
5For the tahini sauce: Emulsify the tahini, lemon juice, white wine vinegar and garlic with a hand blender. Add your herbs and blitz everything together. Have some water at hand to adjust to the consistency of your liking. Check for the levels of salt and lemon juice at the end, add more if you feel like it.
6Place your sauce at the bottom of a large serving platter and assemble your grilled vegetables over the sauce. Garnish with some roasted chopped almonds, some extra virgin olive oil and a sprinkling of sumac, and feel free to top with more parsley if you feel like it.
This welcoming platter deserves an equally convivial wine. A crisp bubbly is the usual palate cleanser but the herbal note of the green tahini calls for a more savoury edged wine. Enter pinot blanc. Subtly is the key to pinot blanc, with hallmark white blossom perfumes, fresh nectarine flavours and a bright acidity. The Clarence House’s delicate flavours happily mingle with the herbal flavours of the tahini sauce. That said, the wine has sufficient oomph to match the charry notes of the grilled vegetables and the spicing of white pepper and cardamom.