Grilled Vegetables with Dukkah Feta Sauce

This dish is substantial enough as a meal, or would make a great side for a barbecue or picnic.  The feta sauce can also be used as a dip with flatbread or crudites, and will keep for 3 days in an airtight container in the fridge.  You can cut the veg any way you like, but fairly even sized pieces are best.

1 kumara, peeled and sliced into 1cm rounds, then cut in half
1 courgette, cut into 1cm rounds
1 eggplant, sliced into 1cm rounds, then cut in half or quarters
1 bunch asparagus, trimmed and cut in half
1 red onion, cut into 8 wedges
olive oil
feta sauce:
200g feta cheese
2 tbsp tahini
2 tbsp greek yoghurt
1 tbsp lemon juice
2 tbsp dukkah*
75-100ml water

Toss all vegetables in olive oil and season with a little salt and pepper.  Heat a griddle or barbecue to high as well as pre-heating the oven to 150C.

Cook vegetables in batches (do not overcrowd grill) and when done place on a baking tray in the warm oven.  Continue until all vegetables are cooked and keep warm for serving, or cool to room temperature to serve.

For sauce, blitz ingredients together in a food processor or using a hand blender.  Add enough water to make a smooth sauce.

Serves 2-4.

* dukkah is an Egyptian spice and nut blend that can be bought from www.herbies.com.au or use the following recipe

1/4 cup hazelnuts
1/4 cup pistachio nuts
2/3 cup white sesame seeds
1/3 cup ground coriander seeds
2 1/2 tbsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper

Roast the hazelnuts and pistachios, then chop into small pieces in a food processor.  Toast the sesame seeds until golden brown.  Blend all ingredients together and store in an airtight container (ensure there is no steam or heat in the mix when storing).