Roasted vegetables are undoubtedly delicious, but roasting them in a spiced oil is twice as good!
This Week
2 Dec - 8 Dec
Sweet and Smokey Roasted Vegetables with a Creamy Tahini Sauce and Crispy Fish
- 1 hour
- 4
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Meal Prep Guide
Prepare the roasted vegetables and chickpeas (store in an airtight container in the fridge)
Ingredients:
- 3 red capsicums (quartered and deseeded)
- 1 punnet / 250g cherry tomatoes
- 1 zucchini (sliced onto rounds)
- 1 can (400g) chickpeas (drained and rinsed)
Method:
- Cut the vegetables and drain the chickpeas. Place into an airtight container and store in the fridge until ready to roast.
Prepare the marinade for the vegetables (store in an airtight jar in the fridge)
Ingredients:
- 1 tsp paprika
- 1 tsp ground cumin
- Pinch of chilli flakes
- 3 garlic cloves (crushed)
- 4 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and pepper
Method:
- In a small bowl, add the paprika, ground cumin, garlic, chilli flakes, olive oil and balsamic vinegar; season well.
Make the yoghurt tahini sauce (store in an airtight jar in the fridge)
Ingredients:
- ¼ cup greek yoghurt (coconut yoghurt if DF)
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Method:
- In a small bowl, add all of the ingredients. Mix well until the sauce is a smooth and creamy consistency.
Tips
Tips
- Don’t overcrowd the pan, cook the fish in batches if your pan isn’t big enough.
- This dish is all about the balance of sweet and savoury. The natural sweetness of the vegetables and the balsamic vinegar, pairs perfectly with the savoury notes from the garlic, smokey paprika, cumin and tahini.
Shortcuts
Vegetable
- Add or swap any vegetable for eggplant or cauliflower.
Protein
- For a vegetarian option swap fish for halloumi or serve with a side of our marinated lentils.
- Swap fish for chicken thighs, dust the chicken in the same flour mix. You’ll just need to adjust the cooking time.
Other
- Swap the yoghurt tahini sauce for creamy feta.
- Add roasted almonds or pistachios.
Ingredients
Sweet and smokey roasted vegetables
- 3 red capsicums (quartered and deseeded)
- 1 punnet / 250g cherry tomatoes
- 1 zucchini (sliced onto rounds)
- 1 tin chickpeas, 400g (drained and rinsed)
- 1 tsp paprika
- 1 tsp ground cumin
- Pinch of chilli flakes
- 3 garlic cloves (crushed)
- 4 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and pepper
Yoghurt tahini sauce
- ¼ cup greek yoghurt (coconut yoghurt if DF)
- 2 Tbsp tahini
- ½ lemon (juice)
- Salt and pepper
Garnish
- 1/4 cup coriander (finely chopped)
Fish
- 600g skinless white fish
- ⅓ cup flour
- 1 tsp paprika
- Salt
- Butter and olive oil
- ½ lemon (cut into wedges)
Method
- Preheat the oven to 200 degrees fan bake.
- Place the capsicums, tomatoes, zucchini and chickpeas onto a lined baking tray. In a small bowl, mix together the paprika, ground cumin, garlic, chilli flakes, olive oil, balsamic vinegar and season well. Drizzle over the vegetables and chickpeas, toss well to distribute the oil mixture. Place into the oven for 35-45 minutes or until cooked and lightly charred in spots.
- In a small bowl, add yoghurt, tahini, lemon juice, salt and pepper, mix well until the sauce is a smooth and creamy consistency.
- Plate up the vegetables. Start by spreading the yoghurt tahini sauce over the base of a large plate or platter. Top with the roasted vegetables and chickpeas, pour over any spicy oil that is leftover and sprinkle with fresh coriander
- Lastly, cook the fish, add the flour, paprika and salt to a shallow bowl or large plate and mix well, distributing the paprika through the flour. Dust the fish thoroughly in the paprika flour mix, place to the side and repeat with the remaining filets.
- Heat a pan over medium-high heat. Once hot add butter or oil, then add the fish. Cook for 2 minutes on each side or until crisp and cooked through. Use a spatula to gently press down on the fish to prevent curling.
- Serve fish with lemon wedges and alongside the sweet and smokey roasted vegetables.
Variations
Vegetable
- Add or swap any vegetable for eggplant or cauliflower.
Protein
- For a vegetarian option swap fish for halloumi or serve with a side of our marinated lentils.
- Swap fish for chicken thighs, dust the chicken in the same flour mix. You’ll just need to adjust the cooking time.
Other
- Swap the yoghurt tahini sauce for creamy feta.
- Add roasted almonds or pistachios.
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