Nutrition balance score
Great
Glycemic Index
34
Low
Nutrition per recipe
Calories814.7 kcal (41%)
Total Fat39.9 g (57%)
Carbs95.7 g (37%)
Sugars23 g (26%)
Protein26.2 g (52%)
Sodium1611.9 mg (81%)
Fiber28.3 g (101%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tbspolive oil
1lemon juice only
2garlic clove
crushed
2 tspras-el-hanout
1cauliflower
small, leaves included, broken into small florets
1red pepper
deseeded and cut into thick wedges
1yellow pepper
deseeded and cut into thick wedges
1red onion
cut into thick wedges
400gtin chickpeas
drained
parsley
small, chopped
2 tsptoasted sesame seeds
salt
freshly ground black pepper
Instructions
Step 1
Preheat the oven to 220C/200C Fan/Gas 7.
Step 2
Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly.
Step 3
Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.
Step 4
Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.
Step 5
Remove the vegetables from the oven and stir through the parsley and sesame seeds.
Step 6
Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.
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