Lemon roast vegetables with yogurt tahini & pomegranate
Serves: 2
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
- OPTIONAL – 1 tbsp rapeseed oil plus extra to drizzle
- 400g can chickpeas in water, drained
- 1 garlic clove
- 2 tbsp tahini
- 3 tbsp natural bio yogurt
- seeds from 1/2 pomegranate
- 1/2 small pack parsley or coriander (chopped)
Methods
- 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 minutes until starting to char. Stir in two handfuls of the chickpeas, and roast in the oven for 15 minutes.
- 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.
