Lemon roast vegetables with yogurt tahini & pomegranate

3 of 5-a-day bbc good food team fibre folate healthy diet plan low calorie low fat pomegranate roast vegetables summer tahini vegetarian

N/A

Source

Ingredients

1 red pepper , deseeded and chopped

1 aubergine , diced

1 red onion , halved and thinly sliced

1 unwaxed lemon , 1/4 finely chopped (skin and all), the rest juiced

1 tbsp rapeseed oil , plus extra to drizzle (optional)

400g can chickpeas in water, drained

1 garlic clove

2 tbsp tahini

3 tbsp natural bio yogurt

seeds from ½ a pomegranate

⅓ small pack parsley or coriander, chopped

Method

Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, and roast in the oven for 15 mins.

Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt, lemon juice and 3 tbsp water, and blitz with a stick blender until really smooth and thick.

Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley. Season with black pepper and a drizzle of extra oil, if you like.