BLACK GARLIC YOGHURT SAUCE

Ingredients:
4 large black garlic cloves (available from Farros or online)
100-150g Greek yoghurt
1½ tsp lemon juice
2g fresh dill
2g fresh basil
2g fresh tarragon
Salt and black pepper

Place the black garlic cloves in the small bowl of a food processor with 2 tbsp of the yoghurt, 1/3 tsp of salt, 2 tbsp of olive oil and the lemon juice. Blitz to a rough paste and then combine with the remaining yoghurt. Keep in fridge until needed.

Chop herbs and mix together. Set aside. Roast vegetables of your own choice with oil, pepper and salt and chilli flakes (optional) until brown and cooked through. Leave to cool. Arrange the vegetables on a platter spoon over yoghurt sauce and sprinkle fresh herbs.