Mediterranean-style roasted vegetable salad

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Deseed and thickly slice the peppers, then chop the aubergine, courgettes and sweet potatoes into large chunks.
2. Combine in a large roasting tin along with 2 tbsp oil and some salt and pepper. Roast for 30 minutes, turn the vegetables and add the cannellini beans, drained and rinsed, then roast for a further 5-10 minutes.
3. Meanwhile crush the garlic and mix into the Greek yogurt along with the sumac. Season with salt and pepper, then set aside.
4. When the vegetables are golden and cooked through, stir through the coriander and serve with a generous dollop of the sumac yogurt.