Ingredients
Preparation
Step 1
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Step 2
Mix together all the marinade ingredients. Place the cauliflower florets, chopped sweet potato and drained chickpeas in a large bowl and drizzle over the marinade. Stir well to make sure the vegetables are well coated. Transfer to a roasting tin, making sure not to overcrowd the tin. Roast in the oven for 35-40 minutes, until vegetables are soft. Remove from the oven and set aside.
Step 3
Meanwhile make the dip: in a bowl mix together the chopped spring onion and crushed garlic. Add the Alpro Greek Style, tahini and lemon juice, then mix well to combine. Taste and season with a pinch of pepper. Spoon into a serving bowl.
Step 4
Warm the tortillas in the oven or microwave (follow instructions on the label).
Step 5
Divide the vegetables between the four tortillas, then scatter over the thinly sliced onion, nuts, mint and drizzle with the Alpro dip.
Step 1
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Step 2
Mix together all the marinade ingredients. Place the cauliflower florets, chopped sweet potato and drained chickpeas in a large bowl and drizzle over the marinade. Stir well to make sure the vegetables are well coated. Transfer to a roasting tin, making sure not to overcrowd the tin. Roast in the oven for 35-40 minutes, until vegetables are soft. Remove from the oven and set aside.
Step 3
Meanwhile make the dip: in a bowl mix together the chopped spring onion and crushed garlic. Add the Alpro Greek Style, tahini and lemon juice, then mix well to combine. Taste and season with a pinch of pepper. Spoon into a serving bowl.
Step 4
Warm the tortillas in the oven or microwave (follow instructions on the label).
Step 5
Divide the vegetables between the four tortillas, then scatter over the thinly sliced onion, nuts, mint and drizzle with the Alpro dip.
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Available in 400g