Spicy Roasted Autumn Veg with Za’atar Yoghurt
Roasted Autumn Vegetables
Ingredients
- Butternut, peeled and cubed
- Sweet potato, peeled and cubed
- Baby carrots or regular carrots, halved lengthways
- Red onion, cut into wedges
- Baby marrow, thickly sliced
- Red or yellow peppers, cut into chunks
- Cauliflower florets
- Olive oil
- Smoked paprika
- Ground cumin
- Ground coriander
- Mild chilli flakes or cayenne pepper
- Garlic powder or crushed fresh garlic
- Salt
- Black pepper
- Fresh lemon juice
- Honey or maple syrup, optional for caramelisation
- Fresh coriander or parsley, for garnish
- Toasted sesame seeds or pumpkin seeds, optional
Za’atar Yoghurt Dressing
- Plain double cream yoghurt, Greek yoghurt, or plain low-fat yoghurt
- Za’atar spice blend
- Fresh lemon juice
- Lemon zest
- Crushed garlic
- Olive oil
- Salt
- Black pepper
- Fresh mint, finely chopped
- Fresh parsley, finely chopped
- a small spoon of tahini for extra creaminess optional
- chilli oil or chilli flakes for heat optional