6 servings
Prep: 15 mins,
Cooking: 50 mins
A feast of rainbow coloured roast vegetables.
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Ingredients (24)
3 Tbs | fresh chillies — 573 |
1 | butternut — peeled, wedges |
1 | red onion — wedges |
6 | butternut — baby, green, halved |
3 | carrots — strips |
3 | sweet potatoes — orange |
6 | aubergines — halved |
salt and freshly ground black pepper | |
1 tsp | dried oregano |
1/2 tsp | mixed spice — ground |
1/4 tsp | dried chilli flakes — red |
1 | pomelo — segmented |
1 | rocket — wild |
100 g | feta cheese |
1/2 cup | mixed seeds — roasted |
pomegranate — rubies |
TAHINI DRIZZLE:
2 Tbs | tahini |
2 Tbs | yoghurt — Greek |
1 Tbs | olive oil — extra virgin |
1 Tbs | lemon juice |
water | |
salt and freshly ground black pepper — to taste |
TO SERVE:
pita breads — warmed | |
hummus |
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