Moroccan roasted veg with tahini dressing
Serves 4
Easy
Prep:
Cook:
Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
Skip to ingredients
- 2 courgettescut into chunks
- 3 red peppersdeseeded and cut into chunks
- 1 large auberginecut into chunks
- 8 spring onionscut into 2cm lengths
- 2 tbsp olive oil
- 2 tbsp harissa
- 2 tbsp tahini paste
- juice 1 lemon
- 4 tbsp Greek yogurt
- small bunch mintroughly chopped
- couscous and pitta breadto serve
Nutrition: per serving
- kcal272low
- fat19g
- saturates5g
- carbs15g
- sugars14g
- fibre10g
- protein10g
- salt0.2glow
Method
step 1
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.
step 2
Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
step 3
Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.
