Step 1

Preheat the oven to 220C/200C Fan/Gas Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.

Step 2

Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.

Step 3

Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.