Moroccan roasted veg with tahini dressing

• courgettes↗2

  cut into chunks

• red peppers↗3

  deseeded and cut into chunks

• large aubergine↗1

  cut into chunks

• spring onions↗8

  cut into 2cm lengths

• olive oil↗2 tbsp tbsp
• harissa↗2 tbsp tbsp
• tahini paste↗2 tbsp tbsp
• juice 1 lemon
• Greek yogurt↗4 tbsp tbsp
• small bunch mint↗

  roughly chopped

• couscous and pitta bread

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.

2. 2

   Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.

3. 3

   Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.