Heat the oven to 180°C fan.

Roughly chop up your carrots and cauliflower and place on a tray with the unpeeled garlic cloves, a drizzle of olive oil and a sprinkle of salt. Roast for 25-30 mins, turning halfway.

In a bowl, mix together the yoghurt, tahini, roasted garlic, a pinch of salt and a squeeze of lemon.

Separate your radicchio leaves and roughly chop your parsley.

Spread your tahini yoghurt mixture onto a plate and top with the roasted vegetables, radicchio, pumpkin seeds and fresh parsley (you can use any fresh herbs you like).