Lemon roast vegetables with yogurt tahini & pomegranate - Good Food Middle East
Make a stand-out yogurt dressing by adding a dollop of tahini. This easy veggie salad with chickpeas, aubergine, peppers and pomegranate is rich in omega-3, vit
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
- Measuring spoon
- Serving bowl
Ingredients
- 1 red pepper, deseeded and chopped
- 1 aubergine, diced
- 1 red onion, halved and thinly sliced
- 1 unwaxed lemon, ¼ 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
- ? small pack parsley or coriander, chopped
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