Fragrant Roast Veggies

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs capsicum
• 250g cauliflower
• 380g chickpeas
• 30g pepitas
• 10g kofta seasoning
• 1pcs Lebanese cucumber
• 1bunch mint
• 1pcs lemon
• 50g aioli mayonnaise
• 4pcs souvlaki pita breads
• 50g baby spinach leaves
• 15ml olive oil
• 1pcs extra virgin olive oil (optional)

Method

1. Step 1 — Start prep
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Slice the capsicum into thick strips. Chop the cauliflower stem into small chunks, then cut the head into florets. Drain and rinse the chickpeas.
2. Step 2 — Roast vegetables
   Put the garlic, capsicum, cauliflower, chickpeas and pepitas in a large bowl. Scatter with the kofta seasoning, drizzle with 1 tbs olive oil, season with salt and pepper and toss until well coated. Put on the lined tray and roast for 15 mins or until golden and tender.
3. Step 3 — Prep ingredients
   Meanwhile, cut the cucumber into long batons. Coarsely chop the mint leaves, discarding the stems. Juice half the lemon*.
4. Step 4 — Make lemon aioli
   Combine the aioli and 2 tsp lemon juice* in a bowl and season with pepper.
5. Step 5 — Warm pita
   Heat a large frypan over medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until heated through. Transfer to a board and cover with a clean tea towel to keep warm.
6. Step 6 — Get ready to serve
   Add the spinach to the tray with the roasted vegetables and toss with tongs to combine and wilt the spinach. Taste, then season with salt and pepper. Halve the pita, then divide among plates. Spread the pita with the lemon aioli, then fill with the vegetable mixture, cucumber and mint. Drizzle with extra virgin olive oil, if desired, to serve.

Allergens

Sulphites, Egg, Gluten, Wheat