Whether it’s roasted carrots, roasted aubergines or roasted beetroot, a simple tahini sauce can transform them. Great with flat bread and some grilled halloumi.
Ingredients
- 1 tbsp tahini paste
- 2-3 tbsp Greek style natural yoghurt
- Juice of half a lemon
- Pinch sea salt
Method
- Mixing the tahini paste, yoghurt and lemon juice – if it is too thick, loosen with a little water until you get a custardy consistency.
- Season with a generous pinch of sea salt.
- Pour the tahini sauce over the top of roast veggies
- As an optional extra, sprinkle with fresh, chopped herbs – thyme, coriander or parsley would all work well – or roasted nuts.