Roast vegetables with tahini-yoghurt drizzle

Recipe from: 22 June 2015
recipes, vegetarian, meat-free monday, vegetables

Ingredients 26
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 3
    Tbs
    olive oil
  • 1
    small butternut, peeled and cut into wedges or rounds
  • 1
    large red onion, cut into wedges
  • 6
    green, baby butternuts, well rinsed and halved
  • 3
    large carrots, peeled and cut into 5cm lengths
  • 3
    orange sweet potatoes, skin on and cut into 2cm thick rounds
  • 6
    mini purple aubergines, halved
  • salt and pepper
  • 1
    tsp
    dried oregano
  • 1/2
    tsp
    mixed spice
  • 1/4
    tsp
    dried red chilli flakes
  • 1
    large pomelo, peeled and cut into segments
  • 1
    bag (80g) wild rocket
  • 100
    g
    feta
  • 1/2
    cup
    roasted, mixed seeds and nuts (pumpkin, sunflower and pecan nuts)
  • pomegranate arils
  • TAHINI DRIZZLE:
  • 2
    Tbs
    tahini
  • 2
    Tbs
    Greek yoghurt
  • 1
    Tbs
    extra virgin olive oil
  • 1
    Tbs
    lemon juice
  • 5-6 tablespoon cold water
  • salt and pepper, to taste
  • TO SERVE:
  • warmed pita breads
  • ultra smooth hummus (see link for recipe)
 

Method

00:15
 

Preheat the oven to 200º C.

Line two large baking trays with foil and spray with non-stick spray. Spread all the vegetables out onto the trays and drizzle with olive oil. Season generously with salt and pepper. Scatter over the oregano, mixed spice and red chilli flakes. Roast for 50-55 minutes until tender and the edges are just starting to caramelise.

For the drizzle

Place all the ingredients in a small bowl and whisk until smooth. The consistency should be like that of single cream. Check the seasoning and add either a little more salt or lemon juice if you prefer a slightly more tart taste.

To assemble, spread the rocket onto a large serving platter. Place the hot, roasted vegetables on top. Add the pomelo segments, feta, toasted seeds and pomegranate arils. Drizzle generously with the tahini dressing and serve with pita breads and ultra smooth hummus.

Serves 6 (as a main)

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: vegetarian  |  roast  |  recipes
 

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