Roasted vegetables with yogurt
100%
1
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
6
Low
Nutrition per serving
Calories251.9 kcal (13%)
Total Fat18.4 g (26%)
Carbs17.5 g (7%)
Sugars10.6 g (12%)
Protein7 g (14%)
Sodium112.2 mg (6%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1cauliflower head
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).
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