An easy way to spruce up roasted vegetables

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.


  • 1 tbsp tahini paste
  • 2-3 tbsp Greek style natural yoghurt
  • Juice of half a lemon
  • Pinch sea salt


  1. Mixing the tahini paste, yoghurt and lemon juice – if it is too thick, loosen with a little water until you get a custardy consistency.
  2. Season with a generous pinch of sea salt.
  3. Pour the tahini sauce over the top of roast veggies
  4. As an optional extra, sprinkle with fresh, chopped herbs – thyme, coriander or parsley would all work well – or roasted nuts.