Moroccan roasted veg with tahini dressing

Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
PREP 15 mins
COOK 30 mins


  • calories 272
  • carbs 15
  • saturated fat 5
  • sugar 14
  • protein 10
  • fat 19
  • fibre 10
  • salt 0.2


2 courgettes, cut into chunks
3 red peppers, deseeded and cut into chunks
1 large aubergine, cut into chunks
8 spring onions, cut into 2cm lengths
2 tbsp olive oil
2 tbsp harissa
2 tbsp tahini paste
juice 1 lemon
4 tbsp Greek yogurt
small bunch mint, roughly chopped
couscous and pitta bread, to serve


  1. 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.
  2. Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
  3. Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.