Roasted vegetables with Sriracha Tahini Yoghurt Recipe | GrowwW

Ingredients

• 1 large peeled and cut into wedges Golden or red beetroot
• 2 scrubbed and cut into 4 pieces Carrots
• 310g / 10.93oz Cauliflower florets
• 1 thickly sliced Baby fennel bulb
• 1 halved horizontally Garlic bulb
• 6 Padron peppers
• 2 Thyme sprigs
• 1 Rosemary sprig
• 1 tbsp Extra virgin olive oil
• 1/2 tsp Salt
• 1/2 tsp Freshly ground black pepper
• 130g / 4.59oz Greek-style yoghurt
• 80ml / 2.71fl oz Lemon juice
• 1/2 bunch leaves and stems finely chopped Coriander
• 2 tsp Sriracha chilli sauce
• 1 tsp Tahini
• 1 small crushed Garlic clove