LEMON ROAST VEGETABLES WITH YOGHURT TAHINI AND POMEGRANATE

PREP TIME: 20 MINS

COOK TIME: 20 MINS

SERVES 4 (AS A LIGHT MEAL)

1 red capsicum, chopped 1 eggplant, finely chopped

1 red onion, halved, thinly sliced 1 lemon, 1/4 finely chopped (skin

and all), the rest juiced

1 Tbsp extra virgin olive oil

400g can chickpeas, rinsed, drained 1 clove garlic

2 Tbsp tahini

3 Tbsp low-fat Greek-style

natural yoghurt 60ml (1/4 cup) water

1/2 pomegranate, seeds removed

(see Cook's Tips)

1/2 cup flat-leaf parsley or

coriander, chopped

Freshly ground black pepper

1 Preheat oven to 220°C (fanforced). Put capsicum, eggplant, onion and lemon pieces in an ovenproof and stoveproof roasting tray. Drizzle with half the oil. Toss to coat. Cook over medium heat for 5 minutes or until veg starts to char.

2 Stir two handfuls of chickpeas into the vegetables and roast in the oven for 15 minutes.

3 Meanwhile, put the remaining chickpeas in a bowl with garlic, tahini, yoghurt, water and lemon juice. Blitz with a stick blender until really smooth and thick.

4 Spoon yoghurt tahini onto 4 serving plates. Top with roasted vegetables, pomegranate seeds and parsley. Season with freshly ground pepper. Serve.

COOK’S TIPS

You can replace pomegranates with 1 Tbsp currants and 2 tsp toasted pine nuts.

Save time and make this the night before. If you’re taking it for a packed lunch, just layer the yoghurt and veg in containers and keep in the fridge.