|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|
|2 Tbs||yoghurt — Greek|
|1 Tbs||olive oil — extra virgin|
|1 Tbs||lemon juice|
|salt and freshly ground black pepper — to taste|
|pita breads — warmed|
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.
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