Veggie Tray Bake

🌿 Crispy, golden veggies with bold spice and creamy tahini yoghurt on the side.
Serves: 3–4 | Time: 45 mins

Ingredients

• 1 small head cauliflower, cut into florets

• 1 medium sweet potato, peeled and chopped into small cubes

• 1 red onion, cut into wedges

• 1 can chickpeas (400g), drained and rinsed

• 2½ tbsp olive oil

• 1½ tbsp Aromi Basaar Mix

• Salt, to taste

• Fresh parsley, to serve

• Flatbread, to serve

Tahini Yoghurt Sauce

• ½ cup Greek-style yoghurt

• 1½ tbsp tahini

• Juice of ½ lemon

• 1 small garlic clove, minced

• Salt, to taste

• Water, to thin as needed

Instructions

1. Preheat the oven to 200°C (fan 180°C). Line a large baking tray with baking paper.

2. Prepare the veggies: In a large bowl, toss the cauliflower, sweet potato, red onion, and chickpeas with olive oil, Basaar Mix, and a good pinch of salt. Mix well to ensure everything is evenly coated.

3. Roast for 30–35 minutes, turning halfway, until the vegetables are tender and crispy around the edges, and chickpeas are golden.

4. Make the sauce: While the veggies roast, mix all tahini yoghurt ingredients in a bowl until smooth. Add a splash of water to reach your desired consistency.

5. Serve: Spoon the roasted veggies onto a serving platter or dish. Drizzle with tahini yoghurt, sprinkle with chopped parsley, and serve with warm flatbread on the side.

🥄 Tips & Variations

• Add zucchini, pumpkin, or carrots to the mix

• Crumble over some feta for a salty kick

• Make it a wrap: stuff it all into a flatbread with greens and sauce!