Chickpea Traybake Pittas

Ingredients for  4  Servings

• For the Traybake
  

• 2 tbsp

  Olive oil
• 1

  Lemon, juice only
• 2

  Garlic clove, crushed
• 2 tsp

  Ras-el-hanout
• 1

  Small cauliflower, leaves included, broken into small florets
• 1

  Red pepper, deseeded and cut into thick wedges
• 1

  Yellow pepper, deseeded and cut into thick wedges
• 1

  Red onion, cut into thick wedges
• 400g

  Tin of chickpeas, drained
• Small bunch

  Parsley, chopped
• 2 tsp

  Toasted sesame seeds
• -

  Salt and freshly ground black pepper
• For the Yoghurt Sauce

• 200g

  Low-fat natural yoghurt
• 1 tbsp

  Mint sauce
• To Serve

• 4

  Wholemeal pitta bread
• 1

  Little Gem lettuce, shredded
• -

  Chilli sauce

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
2. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly.
3. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.
4. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.
5. Remove the vegetables from the oven and stir through the parsley and sesame seeds.
6. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.