Guacamole with roasted vegetables

Serves 2


  • 1 avocado, stone removed
  • 1 small garlic clove, crushed
  • 1 tbsp fresh lemon juice

Roasted vegetables:

  • Choose from a selection of butternut squash, red pepper, asparagus, red onion, courgettes, sweet potato, carrots and fennel, cut into chunks
  • 1 tbsp olive oil
  • A few sprigs fresh rosemary
  1.  Preheat the oven to 200 ºC.  Place your chosen selection of vegetables in a roasting dish.  Toss the vegetables in the olive oil using your hands.  Place the sprigs of rosemary on top and roast in the oven for 30-40 minutes until the vegetables are tender and golden.
  2. Meanwhile, make the guacamole.  Scoop out the avocado flesh using a spoon.  Mash with the garlic and lemon juice until fairly smooth and creamy.
  3. To serve, remove the rosemary sprigs and arrange the roasted vegetables on a plate.  Top with a spoonful of guacamole.  Serve with wholewheat pita bread.