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Parsnip mutabal, preserved lime and smoked almonds

by Ayesha Kalaji
  1. Parsnip mutabal, preserved lime and smoked almonds
  2. Parsnip mutabal, preserved lime and smoked almonds
Item 1 of 2
  • Other
  • easy
  • 4
  • 1 hour 20 minutes plus 30 minutes salting and 1 week preserving
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Ayesha Kalaji serves a variety of dips and bread at her Glastonbury restaurant Queen of Cups – and this one is a real knockout. Parsnips are roasted and blended with baharat, miso and tahini to make a mutabal which is served with a preserved lime purée, sumac-infused oil and a smoked almond crumb. Sweet, earthy undertones from parsnips are satisfyingly paired with bright preserved lime, making this dish incredibly moreish.

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Ayesha says: “Mutabal simply translates to ‘squashed’ and is a method that can be used for many vegetables. I use parsnips here as I adore the sweet flavour they give in contrast to the warm spicing. It’s important to caramelise the parsnips well to get the depth of flavour needed.”

Ingredients

Metric

Imperial

PRESERVED LIME PASTE

SUMAC OIL

  • 125ml of extra virgin olive oil
  • 1 tbsp of sumac

MUTABAL

SMOKED ALMOND CRUMB

SAVE RECIPE

Equipment

  • Sterilised jar or container
  • Temperature probe

Method

1
You will need to preserve the limes at least 1 week before serving. In a sterilised airtight container, layer up the lime slices, sprinkling generously with the salt and thyme in between each layer, until all the ingredients have been used up
2
Allow this to stand for 30 minutes then cover with rapeseed oil and baking paper, ensuring the limes are below the surface of the oil. Leave in a cool, dark place for at least 1 week before using – the acid will soften the limes, producing a tangy yet bright flavour
  • rapeseed oil, to cover
3
After 1 week, remove the limes and place in a blender, discarding the thyme. Blend the limes into a smooth paste, adding a little of the oil to make the purée smoother, if needed. Set aside in the fridge until needed
4

For the sumac oil, place the extra virgin olive oil and sumac in a Thermomix and hold it at 60°C for 1 hour. Allow to cool, then store in the fridge until needed. If you don’t have a Thermomix, you can cook on a very low heat on the stove for 1 hour, but use a temperature probe to keep the temperature under 60°C

  • 125ml of extra virgin olive oil
  • 1 tbsp of sumac
5
For the mutabal, preheat the oven to 180°C. Toss the parsnips in a little rapeseed oil and roast in the oven for 40-45 minutes until soft and caramelised, adding the baharat for the last few minutes
  • 330g of parsnip, peeled and diced 5cm chunks, peelings and trim reserved
  • rapeseed oil, for roasting
  • 2 tsp baharat powder
6
Meanwhile, to create a parsnip stock, quickly bring the parsnip peelings and trim to the boil in some water, then allow to cool
7
For the smoked almond crumb, coarsely blitz the smoked almonds with the nutritional yeast until roughly chopped. Season to taste and set aside
8
Transfer the roasted parsnips to a blender with the garlic, lemon juice, miso and a little of the parsnip stock. Blend until smooth and spoonable, adding more stock as needed
9
Transfer to a bowl and fold through the tahini. Adjust the seasoning with salt and set aside in the fridge until needed
10

To serve, spoon the parsnip mutabal onto plates, creating a well in the centre of each with the back of a spoon. Place a spoonful of the preserved lime paste into each well and fill with some sumac oil. Garnish the edge with some smoked almond crumb, micro lemon balm and a sprinkle of sumac

First published in 2026
Ayesha Kalaji

Under the shadow of Glastonbury Tor, Ayesha Khalaji’s gastropub Queen of Cups serves Middle Eastern-inspired dishes interpreted through her own unique lens – resulting in vibrant, creative cooking that’s jam-packed with in-your-face flavour.

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