Fast Recipes

Roasted vegetables with preserved-lemon dressing

A bright, well-balanced dressing can take a roast dinner in new directions.
Roasted vegetables with preserved-lemon dressingBen Dearnley

A bright, well-balanced dressing can take these roast vegetables in new directions. Preserved lemon, mint and chilli add acid, freshness and heat to vegetables, but can also dress up roast chicken, lamb or fish.


Preserved-lemon dressing


1.Preheat oven to 220°C. Add vegetables to 1 or 2 large roasting pans, drizzle with oil, season to taste and toss to combine. Roast, tossing occasionally, until golden, a little charred, and tender (30 minutes).
2.Meanwhile, for preserved-lemon dressing, combine ingredients in a bowl and season with pepper to taste.
3.Spread yoghurt on a platter. Top with roasted vegetables, spoon over dressing to taste and serve.

Preserved lemons can often be too salty to use straight out of the jar. Give them a quick rinse before adding them here, and go light on the seasoning.


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