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Lemon roast vegetables with yogurt tahini & pomegranate

Lemon roast vegetables with yogurt tahini & pomegranate

A star rating of 4.2 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
low inkcal513
low infat24g


  • 1 red pepper , deseeded and chopped
  • 1 aubergine , diced
  • 1 red onion , halved and thinly sliced
  • 1 unwaxed lemon , 1/4 finely chopped (skin and all), the rest juiced
  • 1 tbsp rapeseed oil , plus extra to drizzle (optional)
  • 400g can chickpeas in water, drained
  • 1 garlic clove
  • 2 tbsp tahini
  • 3 tbsp natural bio yogurt
  • seeds from ½ a pomegranate
  • ⅓ small pack parsley or coriander, chopped


  • STEP 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.

  • STEP 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.

  • STEP 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.


Save 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.

Recipe from Good Food magazine, June 2016

Goes well with


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A star rating of 4.2 out of 5.12 ratings

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