When life gives you lemons, roast them

The daughter was quick to spot the difference. Roasted vegetables with lemon-tahini dressing Serves 4 Ingredients 1 large onion, sliced into six pieces 1 cup pumpkin, small dices 1 cup sweet potatoes, small dices 1 cup cherry tomatoes 1 lemon, cut into 4-6 wedges 12 cloves of garlic 1-2 tbsp olive oil 2 tsp freshly pounded peppercorns 1 tsp za’atar powder Salt to taste Method Mix the vegetables well with olive oil, pepper and salt and place on a roasting pan. Sprinkle with za’atar and dress with lemon-tahini dressing For the lemon-tahini dressing: 3 tbsp tahini, 3 tbsp extra virgin olive oil, juice of half lemon, 1-2 tbsp yogurt, 4 garlic cloves, finely minced, 1 tsp honey. 1 tsp freshly pounded pepper,1 tbsp water, one fourth tsp sea salt In a large mixing vessel, emulsify the tahini by stirring it vigorously with a spoon or fork. Lemon-coriander rice Serves 6 Ingredients 1 cup rice Juice of 1 lemon 1 cup coriander, roughly chopped 1 knob of butter 1 tsp olive oil 1 bay leaf Method Soak the rice for an hour before cooking.