Nutrition balance score
Great
Glycemic Index
37
Low
Nutrition per recipe
Calories805.7 kcal (40%)
Total Fat39.9 g (57%)
Carbs92 g (35%)
Sugars21.2 g (24%)
Protein26.6 g (53%)
Sodium1614.1 mg (81%)
Fiber27.5 g (98%)
% 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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