2. Roughly chop onion, pick thyme leaves, peel and chop garlic (2 cloves). Blend with 1/2 orange juice, 2 tsp allspice, 1 tbsp honey, 3 tbsp white wine vinegar and 1/3 cup olive oil
3. Slice spring onions and cut carrots into 3cm pieces. Slice capsicums and trim broccolini. Toss with marinade in a roasting dish, season with salt and pepper. Slice chilli in half lengthways, rub with 1 tsp olive oil and place on top. Roast in oven for 15-20 minutes, or until tender.
4. Remove roasted chilli and chop. Stir through yoghurt with remaining orange juice and crushed garlic (1 clove).
5. Serve jerk roasted vegetables with lentil and rice mix and a dollop of yoghurt.
Remove chilli from the yoghurt for a child-friendly dish.
red onion 1/2 *
thyme 1/2 packet
garlic 3 cloves
spring onions 1/2 bunch
green capsicum 1
red capsicum 1
broccolini 1 bunch
red chilli 1
natural yoghurt 1 tub
ground allspice 2 tsp
white wine vinegar 3 tbsp
honey 1 tsp
from your pantry: olive oil, salt & pepper