Roasted Vegetables with Preserved Lemon Dressing

Ingredients

• 800 gm (about 2) bunches Dutch carrots, trimmed and peeled
• 2 purple carrots or carrots, peeled and coarsely chopped
• 3 leeks, cut into 5cm lengths
• 1 tbsp olive oil
• Thick Greek-style yoghurt or hummus, to serve
• Preserved-lemon dressing
• ½ preserved lemon rind, finely chopped
• 2 cups (loosely packed) mint, finely chopped
• 1 small long red chilli (seeds optional), finely chopped
• 60 ml (¼ cup) extra-virgin olive oil
• Juice of ½ lemon (or to taste)