Roast vegetables and spiced yoghurt recipe on Second Nature

Roast vegetables and spiced yoghurt

Prep and cooking time: 45mins

Complex carb portions, per serving: 0

Ingredients

Serves: 2

1 small cauliflower head, cut into florets (also use the leaves and stalks)

1 large courgette, sliced into rounds

2 small peppers, cut into large chunks

1 large red onion, cut into large chunks

1 ½ tsp dried oregano

2 tbsp extra virgin olive oil

300g plain natural or Greek yoghurt or hummus

2-4 tsp harissa paste

30g toasted pine nuts

80g fresh pomegranate seeds

1 tbsp tahini

2 tbsp hot water

1 tsp extra virgin olive oil

½ large lemon, juiced

1 small handful fresh mint, roughly chopped

1 small handful fresh parsley, roughly chopped

Method

Preheat the oven to 180°C/160°C fan/gas mark 4.
Add the cauliflower, courgette, peppers, red onion, oregano, chilli flakes (if using), olive oil, salt, and pepper to a medium-sized baking tray. Cook in the preheated oven for 35mins, or until just softened.
Add 150g yoghurt to each plate. Swirl in 1-2 tsp of harissa per plate. If you can handle spicy food, add 2 tsp each, although remember you can always add a bit more harissa later!
Mix the tahini, hot water, olive oil, and lemon to create the dressing.
Top the yoghurt with the roasted vegetables, toasted pine nuts, pomegranate seeds, fresh parsley, and mint. Serve with a drizzle of dressing (or without if you prefer the flavour).