Moroccan roasted veg with tahini dressing
Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
- Prep: 15 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 2 courgettes, cut into chunks
- 3 red peppers, deseeded and cut into chunks
- 1 large aubergine, cut into chunks
- 8 spring onions, cut into 2cm lengths
- 2 tbsp olive oil
- 2 tbsp harissa
- 2 tbsp tahini paste
- juice 1 lemon
- 4 tbsp Greek yogurt
- small bunch mint, roughly chopped
- couscous and pitta bread, to serve
Method
-
Heat oven to 200C/180C fan/gas 6.
Spread the vegetables out on a
baking tray. Drizzle over the oil and
harissa, season and toss well. Roast
for 30 mins or until cooked and
beginning to caramelise.
-
Mix together the tahini, lemon juice,
yogurt and 1-2 tbsp water to make a
dressing. Stir in half the mint.
-
Sprinkle the veg with the remaining
mint and serve with the dressing,
couscous and warm pitta bread.
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