Nutrition balance score
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Ingredients
4 servings
1 headcauliflower
small, cut into florets, also use the leaves and stalks
1courgette
large, sliced into rounds
2peppers
small, cut into large chunks
1red onion
large, cut into large chunks
1 ½ tspdried oregano
2 Tbspextra virgin olive oil
300gplain natural yoghurt
or Greek, or hummus
2 tspharissa paste
30gpine nuts
toasted
80gfresh pomegranate seeds
1 Tbsptahini
2 Tbspwater
hot
1 tspextra virgin olive oil
0.5lemon
large, juiced
1 handfulfresh mint
roughly chopped
1 handfulfresh parsley
roughly chopped
Instructions
Step 1
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
Step 2
2. Add the cauliflower, courgette, peppers, red onion, oregano, chilli flakes (if using), olive oil, salt,
Step 3
and pepper to a medium-sized baking tray. Cook in the preheated oven for 35mins, or until just
Step 4
softened.
Step 5
3. Add 150g yoghurt to each plate. Swirl in 1-2 tsp of harissa per plate. If you can handle spicy
Step 6
food, add 2 tsp each, although remember you can always add a bit more harissa later!
Step 7
4. Mix the tahini, hot water, olive oil, and lemon to create the dressing.
Step 8
5. Top the yoghurt with the roasted vegetables, toasted pine nuts, pomegranate seeds, fresh
Step 9
parsley, and mint. Serve with a drizzle of dressing (or without if you prefer the flavour).
