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Moroccan roasted veg with tahini dressing

Moroccan roasted veg with tahini dressing

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal272
fat19g
saturates5g
carbs15g
sugars14g
fibre10g
protein10g
low insalt0.2g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 4 out of 5.5 ratings
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