Turkish style roast vegetables with mint yoghurt

Turkish style roast vegetables with mint yoghurt is a light meal combining rich and zesty flavours which bombard your tastebuds. It is incredibly easy to prepare, packed full of nutrients and combines soft and crispy textures, as well as a vivacious pallet of colours to grace your dinner plate.

Turkish style roast vegetables with mint yoghurt

Serves 4 as a main course (or large starter)

1 tbsp coconut oil

2 red onions, sliced

4 garlic cloves, chopped chunky

2 sweet potatoes, washed, skins on and thinly sliced

4 handfuls Chantenay carrots, whole

2 red peppers, sliced

2 orange peppers, sliced

4 large handfuls cherry tomatoes, halved

12 chestnut mushrooms, sliced

4 large handfuls kale, chopped

1 tsp ground cumin

2 tsp smoked paprika

200g feta cheese

4 small avocados, chopped

Pinch chilli flakes

For the Mint Yoghurt

200g Greek yoghurt

2 tsp dried mint

1 tbsp fresh mint, chopped

1 tbsp fresh parsley, chopped

Zest and juice of 1 lemon

Black pepper

How to prepare Turkish style roast vegetables with mint yoghurt

Preheat the oven to 180°C/350°F/ Gas 4.

Melt the coconut oil in a large baking tray and add the onions, garlic, sweet potato and carrots. Bake uncovered for approximately 15 minutes.

Next add the peppers and mushrooms. Sprinkle over the smoked paprika, cumin and chilli flakes. Combine well and bake uncovered for a further 20 minutes. Add the cherry tomatoes and roast for 10 minutes then add the kale and roast for a further 10 minutes.

While the vegetables are roasting prepare the mint yoghurt.

Combine the Greek yoghurt, mint, parsley, mint sauce and lemon zest and juice and set aside.

When the vegetables are ready, remove them from the oven and let cool for approximately 10 minutes. Crumble the feta through the vegetables. Add the mint yoghurt and combine gently, just enough so the mint yoghurt coats most parts of the vegetables. Be careful not to smother the vegetables.

Add salt and pepper to taste.