Prep Time:  15 minutes        |        Cook Time:  15 minutes        |        Serves:  4

Ingredients

• 1 cauliflower, trimmed
• 1 head broccoli (approx. 300g)
• ½ butternut pumpkin
• 2 red onions, peeled
• Olive oil, for brushing
• 50g Forresters roasted & salted macadamias, roughly chopped
• Handful mint leaves, to serve

Tahini and garlic yogurt:

• 150g Lyttos Greek style pot set yogurt
• 50g tahini
• 2 cloves garlic, finely minced
• Juice of ½ lemon
• ½ tsp salt

Chilli maple syrup:

• 2 tbsp maple syrup
• ¼ tsp ground chilli

Method

1. Mix the yogurt with the tahini, garlic, lemon juice and salt. Whisk in enough water to make it thick but pourable, then set aside.
2. Mix the maple syrup and chilli together and set aside.
3. Preheat an overhead grill to high (see note). Cut the vegetables into slices, ‘steaks’ or florets, making sure they’re not too thick.
4. Arrange all of the vegetables in a single layer on a large, flat oven tray. You may need to do this over 2 trays. Brush with oil, season and place under the grill for a few minutes each side or until nicely charred and tender, removing pieces individually as they’re ready (see note).
5. Spread the tahini yogurt on the base of a platter. Top with the charred vegetables. Drizzle with chilli maple syrup and scatter with macadamia nuts and mint leaves.

Optional

You can also grill the vegetables on a bbq or chargrill.

Butternut pumpkin skin can be peeled off or left on.

If some vegetables are still a little underdone, they can be placed in a hot oven to cook until tender.