Lemon roast vegetables with yogurt tahini & pomegranate

Lemon roast vegetables with yogurt tahini & pomegranate

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(6 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal513
  • fat24g
  • saturates4g
  • carbs42g
  • sugars22g
  • fibre21g
  • protein20g
  • salt0.2g
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Ingredients

  • 1 red pepper, deseeded and chopped
  • 1 aubergine, diced
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 1 red onion, halved and thinly sliced
  • 1 unwaxed lemon, ¼ finely chopped (skin and all), the rest juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp rapeseed oil, plus extra to drizzle (optional)
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 400g can chickpeas in water, drained
  • 1 garlic clove
  • 2 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 3 tbsp natural bio yogurt
  • seeds from ½ a pomegranate
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • ⅓ small pack parsley or coriander, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

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Comments, questions and tips

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Coffeeslave
7th Jun, 2017
5.05
This is one of my new fave most healthy recipes! Refreshing and balanced.. loved it. Big hit with husband but sadly not my 9 year old!
fmwedge
16th Jul, 2016
5.05
Loved this meal! great lunch.
lalybaba
12th Jun, 2016
3.8
Will be making this one again! Best packed lunch I've had in ages!
suejackson56
10th Jun, 2016
5.05
This was my favourite recipe from the Healthy Eating Plan 2016. I followed it to the letter & the quantity was perfect for two (some of the recipes have been way too much). Very tasty & satisfying will definitely make again.
frappemarzipan
7th Jun, 2016
5.05
This was soo tasty, defintiely a make-again recipe.
fi-o21
3rd Jun, 2016
I was really impressed with this. So easy to make and really tasty and quite filling for a lunch. I didn't have unwaxed lemons so just took the skin off and chopped the flesh to scatter on the roast veg. Would definitely make again.
sbradley
8th Jun, 2016
I thought pomegranate was an autumn vegetable. Where can you get them from at this time of year?
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