A simple and delicious Middle Eastern twist on roast vegetables.
Preheat your oven to 190ºC (375ºF). Wash and cut some cauliflower into florets, some leeks into chunky rounds and some sweet potatoes and carrots into diagonal slices. Put all the vegetables into a bowl along with some whole unpeeled garlic cloves. Season to taste with salt and freshly ground black pepper and toss with a generous amount of olive oil. Transfer to a baking dish and bake for 45-60 minutes or until the vegetables are cooked and a little browned. Meanwhile, make the tahini yoghurt sauce by whisking together 35g (1¼ oz) of tahini, ½ a cup of Greek yoghurt, 1 crushed clove of garlic, the juice of 1 lemon and ½ a teaspoon of salt. Remove the vegetables from the oven and drizzle the sauce over everything. Garnish with za’atar or dukkah and chopped fresh parsley.
michelle picker cooks 