Method
- 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.
Ingredients
Serves 6
1 onion, roughly chopped or wedges
1 red pepper, roughly chopped
1 aubergine roughly chopped 1-2 inch
250g Cauliflower florets
100g broccoli
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
100ml tahini
1 clove garlic, crushed
Salt and pepper
To serve
Pitta bread
Salad
Pickles
Chilli sauce
