Moroccan roasted veg with tahini dressing
- Preparation and cooking time
- Serves 4
Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
- 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.