Lemon roast vegetables with yogurt tahini and pomegranate
Try this Lemon roast vegetables with yogurt tahini and pomegranate recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove
- 2 tbsp tahini
- 1 red onion halved and thinly sliced
- 1 red pepper deseeded and chopped
- 1 aubergine, diced aubergine oh-ber-geen although i to be exact), the aubergine is used as a…
- 1 unwaxed lemon 1/4 finely chopped (skin and all) the rest juiced lemon le-mon oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp rapeseed oil plus extra to drizzle (optional) rapeseed oil if you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 400 g can chickpeas in water drained
- 3 tbsp natural bio yogurt
- seeds from 1/2 a pomegranate pomegranate pom-ee-g spain, the middle east and india, pomegranates originated in the…
- 1/3 small pack parsley or coriander chopped parsley par-slee one of the most ubiquitous herbs in british cookery, parsley is also popular in european and…
- Carbohydrate 3.6744 g
- Cholesterol 0 mg
- Fat 8.0715 g
- Fiber 1.42650002717972 g
- Protein 2.6454 g
- Saturated Fat 1.130685 g
- Serving Size 1 1 Serving (16g)
- Sodium 17.505 mg
- Sugar 2.24789997282028 g
- Trans Fat 0.357015 g
- Calories 91 calories
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. 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. 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.
