Warm Roast Vegetable Salad with Tahini Dressing
Warm Roast Vegetable Salad with Tahini Dressing
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 1 medium sweet potato, sliced
- 2 large carrots, cut into fingers
- 1 large red onion, cut into wedges
- 1 large beetroot, sliced
- 5 turnips, halved
- 1 large zucchini, chopped
- Tahini Dressing
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp water
- Juice ½ lemon
- Pinch sea salt
- 1 tsp honey or maple syrup
Method
- Preheat oven to 200°C and line 2 baking trays with baking paper.
- Toss vegetables in olive oil; do beetroot separately.
- Place sweet potato and beetroot on 1 tray and then onion, turnips and carrots on the other tray. Sprinkle with sea salt.
- Place trays in the oven for around 40 mins until vegetables are cooked through and golden brown. You can take the onion tray out after around 25–30 mins.
- Blend dressing ingredients together. Add a little water, 1 tbsp at a time, if you desire a thinner dressing.
- Serve vegetables on a serving dish drizzled in dressing. This recipe is also delicious served with green leaves like baby spinach or rocket
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