Roasted veg in yogurt sauce
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Parsnip, raw
250 g, baby parsnip, peeled and halved if large
Carrots, raw
250 g, chantenay carrots, peeled and tipped, halve large ones length ways
Cauliflower, Raw
300 g
Red onion
2 small
Olive Oil
1 tablespoon(s)
Lemon
1 medium, halved
Coriander seeds
1 teaspoon(s)
Coriander, Dried
1 teaspoon(s), level
Mint, Fresh
20 g
0% fat natural Greek yogurt
1 serving(s)
Garlic
2 clove(s), crushed
Turmeric
¼ teaspoon(s)
Honey
1 teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to the boil, add the parsnips and cook for 1 minute, then add the carrots and cook for a further 1 minute. Finally, add the cauliflower and cook for 1 minute. Drain the vegetables, reserving a cup of the cooking water.
2
Put the parsnips, carrots and red onion in a large roasting tin and drizzle over the olive oil. Roast for 15 minutes, then add the cauliflower, ground coriander, coriander seeds and lemon juice to the tin. Toss everything together and roast for another 10 minutes.
3
Meanwhile, put all the sauce ingredients in a blender or food processor and whizz to a smooth sauce. Gradually blend in some of the reserved cooking water until the sauce reaches a drizzling consistency. Season to taste.
4
Put the roasted vegetables onto a platter. Drizzle over a little of the sauce and toss together to coat, then drizzle with the rest of the sauce and scatter over the mint leaves and the pomegranate seeds. This can be served hot or cold, but if you’re serving it cold, allow the veg to cool before you add the sauce.
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