- 500g new potatoes
- 400g tin of chickpeas
- 2 tsp garam masala
- 1 tsp turmeric
- 1 red onion
- 1 red pepper
- 250g cherry vine tomatoes
- 250g French beans
- 2 garlic cloves
- 220g sheep's milk Greek yogurt
- A handful of coriander
- 1 chilli
- 1 lemon
- Sea salt
- Freshly ground pepper
- 4 tbsp rapeseed oil
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes and cut them into bite-sized chunks. Scatter into a large roasting tin. Drain the chickpeas and add them too.
- 2.
Sprinkle over the garam masala and turmeric with a pinch of salt and pepper. Add 2 tbsp oil and toss to coat. Slide into the oven and roast for 15 mins.
- 3.
Meanwhile, peel and thinly slice the red onion. Halve the red pepper, scoop out the seeds and white pith and roughly chop the pepper. Halve the cherry tomatoes. Trim the woody ends off the French beans. Peel and thinly slice the garlic cloves.
- 4.
When the potatoes and chickpeas have roasted for 15 mins, remove the tin from the oven. Add the onion, pepper, tomatoes, French beans and garlic. Add an extra 2 tbsp oil and turn everything over to mix. Return to the oven for 20 mins, till all the veg are tender.
- 5.
Meanwhile, scoop the yogurt into a bowl. Finely chop the coriander leaves and stalks and add them. Dice the chilli, scraping out the seeds and white pith if you prefer less heat. Add to the yogurt. Squeeze in juice from half the lemon and add and pepper. Stir well.
- 6.
Divide the roast veg between 2 warm plates. Spoon over the yogurt dressing and serve.
