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04 Oct, 2022

Roasted Veg with Tahini-Yoghurt

Simply roasted seasonal veg on a base of freshly whipped tahini-yoghurt, plus tangy sundried tomatoes, crispy chickpeas, herbs and lemon zest. Finished with a good glug of oil. A perfect side dish to your roast!


Serves 2-4.


  • 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


  • 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.