Mediterranean Broccoli and Potato Bowl with Tangy Yogurt Sauce

A healthy and vibrant main dish combining roasted potatoes and broccoli with juicy tomatoes and briny olives, finished with a creamy yogurt sauce for a refreshing Mediterranean twist.

Steps

1. Preheat the oven to 200°C (400°F). 2. Cut baby potatoes into halves or quarters for even roasting. 3. Toss potatoes and broccoli florets with olive oil, minced garlic, salt, pepper, and dried oregano. 4. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly golden. 5. While roasting, mix the yogurt, lemon juice, and a pinch of salt in a bowl to create the tangy sauce. 6. Once the vegetables are roasted, combine them in a serving bowl with cherry tomatoes and sliced olives. 7. Drizzle the yogurt sauce over the top and gently mix. 8. Serve warm or at room temperature.

150g broccoli florets 150g baby potatoes 6 cherry tomatoes, halved 10 pitted black olives, sliced 100g plain yogurt 1 tsp olive oil 1 garlic clove, minced 1 tsp lemon juice Salt and pepper to taste 1 tsp dried oregano