LEMON ROAST VEGETABLES WITH YOGURT TAHINI & POMEGRANATE

Lemon roast vegetables with yogurt tahini & pomegranate image

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

Provided by Good Food team

Categories Lunch

Time 30m

Number Of Ingredients 11

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 513 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 22 grams sugar, Fiber 21 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium