We’ve partnered with Maldon Salt for this incredibly delicious, sustainable dish you’ll love! A great light lunch/dinner idea.


200g Sweet potatoes
2 carrots,
1 butternut squash
4 beetroot,
1/2 cauliflower,
2 bell peppers,
2 courgettes,
1 aubergines,
2 plantain skin on
2 tbsp. Olive oil.
1tbsp. Maldon salt
1 tsp. Black pepper
1 tsp. Paprika
1 tsp. Dried thyme
4 garlic cloves

For the Sauce

1 tspDried thyme
1 tbsp. Maldon salt
200g Coconut yogurt
1 m/2 cucumber grated
4 cloves crushed garlic.
1 tsp chill powder
1 tbsp. Lemon juice

1.Cut vegetables (skin on) into equal sizes and places in 2 bowls

2.Add some olive oil and Season with maldon salt, black pepper, paprika, dried thyme and garlic cloves with skin on.

3.Mix together then place on large oven tray and cook for 35 mins andToss halfway through.

4.While the veggies are cooking, start on the dressing. In a mixing bowl add grated cucumber, coconut yogurt, crushed garlic, chilli powder, lemon juice. Mix together until smooth.

5.Serve vegetables with cous cous then top with garlic yogurt sauce and garnish with Maldon salt.