Roasted Veg with Tahini-Yoghurt

Serves 2-4.

Ingredients:

• 1 bulb fennel, sliced into chunks vertically
• 4 carrots, halved
• 4 red onions, peeled and halved
• A small handful of dill, roughly chopped
• Zest of 1/2 lemon
• 4-6 sundried tomatoes, halved
• 2 tbsp rapeseed oil
• 1 tbsp olive oil

For the tahini-yoghurt dip:

• 200g soya or coconut yoghurt
• 3 heaped tbsp tahini
• 1 tbsp maple syrup
• Juice of 1 lemon
• 1 garlic, crushed
• A good pinch of salt and cracked black pepper
• 1 tbsp olive oil

Method:

• Preheat your oven to 200 degrees celsius.
• Place all your veg on a baking tray and drizzle with 1 tbsp rapeseed oil and some salt and pepper. Roast the veg for 25-30 mins until soft and slightly charred.
• Place your chickpeas into a seperate baking tray and drizzle the remaining tbsp of rapeseed oil over, as well as a good pinch of salt. Roast in the oven for 35-40 minutes until golden and crispy.
• Meanwhile, make the dip by whisking all the ingredients together until thick and smooth.
• When the veg has roasted, plate your dish by adding the dip to the base and smoothing it out with a spoon. Top with your vegetables, then the crispy chickpeas, followed by the sundried tomatoes and herbs. Finish with the lemon zest and another glug of olive oil.