Lemon roast vegetables with yogurt tahini & pomegranate

Lemon roast vegetables with yogurt tahini & pomegranate

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(9 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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)
    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



    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…


  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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24th Apr, 2018
Sent an 8yr old a 10 yr old and a 13 yr old off to school with this for their lunch. 3 empty lunch boxes came back with requests to have it again. Can't say fairer than that
10th Feb, 2018
Absolutely delicious and very easy to make! Highly recommend. You will love it!
7th Jun, 2017
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!
16th Jul, 2016
Loved this meal! great lunch.
12th Jun, 2016
Will be making this one again! Best packed lunch I've had in ages!
10th Jun, 2016
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.
7th Jun, 2016
This was soo tasty, defintiely a make-again recipe.
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.
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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