- 2 courgette, cut into chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 red pepper, deseeded and cut into chunks
- 1 large aubergine, cut into chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 8 spring onion, cut into 2cm lengths
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 2 tbsp tahini paste
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp Greek yogurt
- small bunch mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- couscous and pitta bread, to serve
Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.