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 … Continue reading roasted vegetables with tahini yoghurt sauce