Roast Vegetables with Tahini and Yoghurt Drizzle recipe

Recipe for a feast of rainbow coloured Roast Vegetables, topped with Tahini Drizzle

Ingredients
3 tablespoons olive oil
1 small butternut, peeled and cut into wedges or rounds
1 large red onion, cut into wedges
6 green, baby butternuts, well rinsed and halved
3 large carrots, peeled and cut into 5cm lengths
3 orange sweet potatoes. skin on and cut into 2cm thick rounds
6 mini purple aubergines, halved
salt and pepper
1 teaspoon dried oregano
1/2 teaspoon mixed spice
1/4 teaspoon dried red chilli flakes
1 large pomelo, peeled and cut into segments
1 bag (80g) wild rocket
100g feta
1/2 cup roasted, mixed seeds and nuts (pumpkin, sunflower and pecan nuts)
pomegranate arils

Tahini Drizzle:
2 tablespoons tahini
2 tablespoons Greek yoghurt
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
5-6 tablespoon cold water
salt and pepper, to taste

To serve:
Warmed pita breads
Hummus

How to
Preheat the oven to 200º C. Line two large baking trays with foil and spray with non-stick spray. Spread all the vegetables out onto the trays and drizzle with olive oil. Season generously with salt and pepper. Scatter over the oregano, mixed spice and red chilli flakes. Roast for 50-55 minutes until tender and the edges are just starting to caramelise.

For the drizzle:
Place all the ingredients in a small bowl and whisk until smooth. The consistency should be like that of single cream. Check the seasoning and add either a little more salt or lemon juice if you prefer a slightly more tart taste.

To assemble, spread the rocket onto a large serving platter. Place the hot, roasted vegetables on top. Add the pomelo segments, feta, toasted seeds and pomegranate arils. Drizzle generously with the tahini dressing and serve with pita breads and hummus.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.

Recipe ID 33587

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