14 Great Vegetarian Recipes for your Health

4. Roast lemon vegetables, with yogurt tahini dressing

If you are not afraid of a bit of yogurt, you will love this dressing over a fabulous roast vegetable dish. It's got everything. It's high in vitamin C, fiber, folate, calcium and all-important omega 3.

Ingredients

• 1 seeded and chopped red pepper.
• 1 diced aubergine
• 1 thinly sliced red onion
• ¼ finely chopped lemon (unwaxed) the rest juiced.
• 1tbsp rapeseed oil
• 400g can drained chickpeas
• 1 garlic clove
• 2tbsp tahini
• 3tbsp natural yogurt
• Seeds from half a pomegranate
• A handful of chopped parsley or coriander

Directions

• Serves 2
• Heat oven to 240C. Place all the cut vegetables and the chopped lemon (yes skin and all) on a roasting tin and drizzle with 1tbsp of the oil. Stir in the vegetables, so they are coated well.
• Place tin on the stove and fry the vegetables for 5 minutes or until they start to slightly char.
• Add two handfuls of the chickpeas and put the tin in the oven to roast.
• The rest of the chickpeas go into a bowl with the garlic, tahini, lemon juice, yogurt and 3 tbsp water. Blend in a blender until thick.
• Spoon the yogurt mix on the plates first and place the roasted vegetables on top. Sprinkle with the fresh parsley (or corriander0 and pomegranate seeds. Season to taste.