- 1 red pepper, deseeded and chopped
- 1 aubergine, diced
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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp rapeseed oil, plus extra to drizzle (optional)
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
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
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- ⅓ small pack parsley or coriander, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.
Make aheadSave 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.