Roasted vegetables with Sriracha Tahini Yoghurt

Ingredients

• 1 large peeled and cut into wedges Golden or red beetroot
• 2 scrubbed and cut into 4 pieces Carrots
• 310g / 10.93oz Cauliflower florets
• 1 thickly sliced Baby fennel bulb
• 1 halved horizontally Garlic bulb
• 6 Padron peppers
• 2 Thyme sprigs
• 1 Rosemary sprig
• 1 tbsp Extra virgin olive oil
• 1/2 tsp Salt
• 1/2 tsp Freshly ground black pepper
• 130g / 4.59oz Greek-style yoghurt
• 80ml / 2.71fl oz Lemon juice
• 1/2 bunch leaves and stems finely chopped Coriander
• 2 tsp Sriracha chilli sauce
• 1 tsp Tahini
• 1 small crushed Garlic clove

Preparation

1. Preheat the oven to 180°C (356°F).
2. Line a large baking tray with baking paper.
3. Put the beetroot, carrot, and cauliflower in a microwave-safe bowl with a splash of water and cook on High for 5 minutes or until just tender.
4. Transfer the vegetables to the baking tray and add the fennel, garlic, peppers, thyme, rosemary, 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper.
5. Roast the vegetables for 20-25 minutes or until golden and tender.
6. To make the sriracha tahini yoghurt, combine 130g Greek-style yoghurt, 80ml lemon juice, 1/2 bunch finely chopped coriander, 2 tsp sriracha chilli sauce, 1 tsp tahini, and 1 crushed small garlic clove in a small bowl.
7. Spread the sriracha tahini yoghurt over a serving plate and top with the roasted vegetables.