TODAY’S RECIPE: Healthy veggie platter

MOREISH meze-style treat. Serves 2. INGREDIENTS

1 lemon 1 large red pepper, de-seeded and quartered 1 large courgette, sliced into rounds the thickness of a £1 coin 1 tbsp olive or rapeseed oil, plus a drizzle 400g butter beans, drained and liquid reserved 1 tbsp tahini 1 garlic clove 2 cooked beetroot (165g, not in vinegar), sliced

METHOD

1 tbsp chopped dill ½ small red onion, chopped 100g natural yoghurt

Pinch of smoked paprika 6 pitted Kalamata olives, halved

Handful of mint leaves, chopped

Extra-virgin olive oil 1 Heat oven to 220c/200c fan/gas 7. Peel strip of zest from lemon and chop. Rub pepper and courgette with olive oil. Arrange in single layer on tray (pepper skinside down). Scatter lemon zest over pepper, then roast for 30 mins, turning courgettes halfway through. 2 Tip beans into bowl with 2 tbsp of liquid from can. Add juice of whole lemon, tahini, 1 tbsp olive oil and garlic. Blend, adding liquid from can if too thick. Season. 3 Spoon onto plates. Top with beetroot, dill, onion and courgettes. Drizzle with yoghurt and add paprika. Scatter peppers, olives and mint. Drizzle with olive oil.

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