Ready in 1 1/2 hours
Serves 4

3 potatoes, scrubbed, skin on, cut into 1cm cubes
1/2 large or 1 small cauliflower, cut into 1 1/2 cm-thick slices
6-8 Brussel sprouts, quartered
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
400g can chick peas, rinsed & drained
3 Tbsp extra virgin olive oil
1 1/2 tsp salt
2 Tbsp Moroccan spice mix

To Serve

1/2 cup natural yoghurt
1 Tbsp lemon juice
Pinch salt
1 tsp ground cumin
2 Tbsp chopped coriander, mint or parsley
2 Tbsp dukkah, optional, but delicious!

Preheat oven to 180C fan bake.

Combine vegetables, chickpeas, oil, salt and spice mix in dish, toss to coat. You want everting to be in a single layer.

Roast until tender and golden (about 1 hour), tossing a couple of times to cook vegetables evenly.

To serve, mix yoghurt with lemon juice, salt and cumin. Drizzle yoghurt sauce over vegetables and scatter with coriander, mint or parsley and top with dukkah.

Delicious & healthy all in one dish!!!