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Moroccan roasted veg with tahini dressing

Moroccan roasted veg with tahini dressing

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(4 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat19g
  • saturates5g
  • carbs15g
  • sugars14g
  • fibre10g
  • protein10g
  • salt0.2g
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Ingredients

  • 2 courgette, cut into chunks

    Courgette

    corr-zjet

    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

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 spring onion, cut into 2cm lengths

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 tbsp tahini paste
  • juice 1 lemon

    Lemon

    le-mon

    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

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • couscous and pitta bread, to serve

Method

  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.

  2. Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.

  3. Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

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Comments (5)

lizleicester's picture
3.75

Very nice combination of roasted veg. I played safe with the harissa - 1 tablespoon - and it was enough... Had to be dairy free so didn't do this dressing, I went for a lime juice, olive oil and herb alternative. Tasty.

kingthorpe's picture
2

Not sure I liked the dressing-very "goopy" as was the cous cous salad with it dressed. I took advice about the harissa amounts and I think for me that was a mistake. Just too much dressing and much too thick for my taste

rellagolding@aol.co.uk's picture
5

I loved this recipe, only put 1 tbsp of Harissa if you don't like too spicy. I loved the dressing too, went extremely well together and will definitely make again.

sandythornton's picture

Was it a typing error on the 2x tbs Harissa? blew my socks off!! And yes far too much lemon in the dressing otherwise a very nice easy recipe that i will adapt in future.

Frantic Flapjack's picture
3

This made a nice supper but go easy on the harissa as the veg was very hot! I made the tahini dressing but it tasted vile - I don't think it needs anywhere near a whole lemon. I just used a dollop of Greek yoghurt on the plate to cool down the spicy veg. Served with lamb kebabs.

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