Name: Lemon roast vegetables with yogurt tahini & pomegranate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 red pepper deseeded and chopped; 1 aubergine diced; 1 red onion halved and thinly sliced; 1 unwaxed lemon 1/4 finely chopped (skin and all), the rest juiced; 1 tbsp rapeseed oil plus extra to drizzle (optional); 400g can chickpeas in water, drained; 1 garlic clove; 2 tbsp tahini; 3 tbsp natural bio yogurt; seeds from ½ a pomegranate; ⅓ small pack parsley or coriander, chopped

Lemon roast vegetables with yogurt tahini & pomegranate

Make a stand-out yogurt dressing by adding a dollop of tahini. This easy veggie salad with chickpeas, aubergine, peppers and pomegranate is rich in omega-3, vitamin c, fibre, folate and calcium, plus it's 3 of your 5-a-day

30 min total 10 min prep 20 min cook 2 513 cal

Instructions

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1 Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, and roast in the oven for 15 mins.
2 Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt, lemon juice and 3 tbsp water, and blitz with a stick blender until really smooth and thick.
3 Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley. Season with black pepper and a drizzle of extra oil, if you like.