Lemon roast vegetables with yogurt tahini & pomegranate

• red pepper↗1

  deseeded and chopped

• aubergine↗1

  diced

• red onion↗1

  halved and thinly sliced

• unwaxed lemon↗1

  1/4 finely chopped (skin and all), the rest juiced

• rapeseed oil↗1 tbsp tbsp

  plus extra to drizzle (optional)

• chickpeas↗400g can g

  in water, drained

• garlic clove↗1
• tahini↗2 tbsp tbsp
• natural bio yogurt↗3 tbsp tbsp
• pomegranate↗seeds from ½ a

  seeds from ½ a

• parsley↗⅓ small pack

  or coriander, chopped

Step-by-step instructions

1. 1

   Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, and roast in the oven for 15 mins.

2. 2

   Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt, lemon juice and 3 tbsp water, and blitz with a stick blender until really smooth and thick.

3. 3

   Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley. Season with black pepper and a drizzle of extra oil, if you like.