These make a wicked veggie main course. You can add in a grain salad with a tart dressing to bulk it out or serve it with piping hot pitta breads. Hard core carnivores, chuck in anything from a juicy steak to a succulent roast chicken. It’s the dish that keeps on giving.
Method
- Preheat the oven to 200 fan. Chuck all the vegetables into a large roasting dish and add the cauliflower leaves. You want a single layer of vegetates, so they roast properly. Add the olive oil, oregano, Turkish pepper flakes and a good pinch of salt. Toss together and roast for 35- 40 minutes until charred and tender.
- Swirl the yogurt onto a large serving plate. Add the harissa and swirl into the yogurt.
- Pile the veggies onto the yogurt and drizzle over the tahini. Scatter over the pomegranate seeds, pine nuts and mint. I love an extra pinch of Turkish pepper flakes. Finally, drizzle over a little olive oil and serve immediately.
Ingredients
Serves 4
2 courgettes, cut into 1 inch rounds
2 red pepper, cut into 1 inch strips
2 red onions, cut into wedges
1 small cauliflower, broken into florets (approx. 400g)
2 tbsp olive oil, plus extra for drizzling
2 tsp dried oregano
2 tsp Turkish pepper flakes
300g Greek yogurt
2 tbsp rose harissa
6 tbsp tahini
2 tbsp pomegranate seeds
10g toasted pine nuts
A handful of finely chopped mint leaves
Sea salt
