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Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
Heat oven to 200C/180C fan/gas 6.
Spread the vegetables out on a
baking tray. Drizzle over the oil and
harissa, season and toss well. Roast
for 30 mins or until cooked and
beginning to caramelise.
Mix together the tahini, lemon juice,
yogurt and 1-2 tbsp water to make a
dressing. Stir in half the mint.
Sprinkle the veg with the remaining
mint and serve with the dressing,
couscous and warm pitta bread.
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