- Preheat the oven to 200 fan and chuck the onion, pepper, aubergine, cauliflower, broccoli and chickpeas into a toasting tray. Drizzle over the olive oil and toss together.
- Scatter the smoked paprika, dried oregano, garlic powder, chilli flakes and a good pinch of salt and pepper over the vegetables. Mix well and roast for 30-35 minutes or until golden and tender. Squeeze over the juice of ½ a lemon and season with a little more salt. Mix gently.
- Pour the tahini into a bowl and add 80ml of cold water, the garlic, remaining lemon juice and a pinch of salt. Whisk until smooth.
- To serve, pile the veg into the pittas, with loads of salad and pickles. Drizzle over the tahini sauce and add as much chilli sauce as you like. Dive in and enjoy.
1 onion, roughly chopped or wedges
1 red pepper, roughly chopped
1 aubergine roughly chopped 1-2 inch
250g Cauliflower florets
400g tin chickpeas, drained
3 tbsp olive oil
3 tsp smoked paprika
3 tsp dried oregano
2 tsp garlic powder
1 tsp chilli flakes
The juice of a lemon
1 clove garlic, crushed
Salt and pepper