Mostly Roasted

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3 stars Serves 2

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Ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 small aubergine
  • 1 red onion
  • 30ml (2 tbsp) olive oil
  • 1 × 100g sachet Ainsley Harriott Tomato Tango Cous Cous
  • 125g carton hummus
  • 45ml (3 tbsp) thick Greek yoghurt
  • juice of ½ lemon
  • Salt and freshly ground black pepper

Method

  • Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.

  • Meanwhile, prepare the Ainsley Harriott Tomato Tango Cous Cous according to the instructions on the carton. To make the black pepper hummus, put the hummus in a bowl and whisk in the Greek yoghurt, lemon juice. Season with plenty of black pepper.

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