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Lemon roast vegetables with yogurt tahini & pomegranate

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, vitamin c, fibre, folate and calcium, plus it's 3 of your 5-a-day

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 513
  • Carbohydrates 42
  • Saturated Fat 4
  • Sugar 22
  • Protein 20
  • Fat 24
  • Fibre 21
  • Salt 0.2

Nutrition per serving

  • Calories 513
  • Carbohydrates 42
  • Saturated Fat 4
  • Sugar 22
  • Protein 20
  • Fat 24
  • Fibre 21
  • Salt 0.2

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

Tip

Make ahead
Save time and make this the night before. If you're taking it for a packed lunch, just layer the yogurt and veg in containers and keep in the fridge.

Method

  1. 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.

  2. 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.

  3. 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.

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