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

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Lemon roast vegetables with yogurt tahini & pomegranate

Lemon roast vegetables with yogurt tahini & pomegranate

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.19 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal513

low
fat24g

low
saturates4g
carbs42g
sugars22g
fibre21g
protein20g
salt0.2g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKE AHEAD

Save time and make this the night before. If you're taking it for a packed lunch, just layer the yogurt and veg in containers and keep in the fridge.

Recipe from Good Food magazine, June 2016

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A star rating of 4.2 out of 5.19 ratings

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