roasted vegetables with tahini yoghurt dressing

In the Middle Eastern kitchen this type of dressing usually accompanies grilled eggplant and tomato – so at this time of the year there is no excuse to use it! A bag of carrots will only set you back 99 cents in some shops so it’s a great budget option.


Serves 4


4 large carrots, peeled and sliced into batons

1/4 pumpkin, peeled and thinly sliced

olive oil

1 tsp Moroccan mixed spice or sumac

Salt and pepper


Tahini dressing

Makes ¾ cup sauce

125ml plain unsweetened yoghurt

60ml tahini paste

Juice of one lemon

Salt and pepper

1 large clove garlic, crushed

2 Tbsp parsley

½ tsp lemon zest

½ tsp ground cumin

½ tsp honey

3 Tbsp warm water

Salt and pepper

½ cup micro greens

2 tbsp freshly chopped mint


1. Pre-heat the oven to 180degC.  Toss the vegetables in olive oil and scatter over a baking dish.  Season with sumac or Moroccan spice mix and salt and pepper.

2. Roast for 30-40 mins.  Check to ensure they are tender to the touch of a knife.

3. Place the hot vegetables on large platter and allow to cool slightly while you make the dressing by combining all the ingredients together and then drizzle the dressing over the room temperature vegetables and top with micro greens and mint. Serve.



You can change the vegetables around here kumara and parsnip would also work and in the summer grilled eggplant and thick slices of tomato.