Roast vegetable salad with tahini dressing

I find this recipe a favourite ‘go to’ recipe when I get a fresh bag of veg from the farm. I am able to use any salad veg and any root veg I get while it’s very fresh. It’s extrememely healthy, full of fibre, makes you chew and just feels good to eat.

Use your favourite salad as a base, using any fresh leaves you get in your share, including the red mustard leaves.

Roast veg salad with tahini dressing

Roast veg salad with tahini dressing

Ingredients

For the roast veg:

Parsnips, beetroot, carrots, brown onions, potatoes, sweet potatoes and whatever else you would like to roast. I like to roast about 2 small oven trays worth, as any left over roast veg is brilliant in a frittata.

One can of cooked chickpeas in water.

Paprika and quality sea salt to taste

Good quality cooking oil

For the salad:

Any type of lettuce, cucumber, tomatoes, avocado, peppers (can be roasted if you like), anything you fancy really. Goats cheese or fetta cheese.

Olive oil

Quality sea salt and freshly cracked pepper.

For the tahini dressing:

A couple of heaped tablespoons of natural yoghurt

2 tablespoons of tahini, hulled or non-hulled

honey to taste

a good squeeze of lemon juice

Tahini dressing

Tahini dressing

The super easy steps involved:

Of course, pre-heat your oven, 180 degrees C

Then, chop all you veg in equal cooking sizes, nice and chunky. Parboil if you like. Drizzle a good cooking oil like rapeseed oil over the veg and roast until cooked.

Drain your chickpeas and leave to drain whilst you make your salad.

Dress the salad in olive oil, sea salt and pepper and set aside.

Once you’ve made your salad, make your dressing by combining all dressing ingredients (adding honey and lemon to taste), stir well and keep to the side until serving time.

When the veg are half cooked, lightly coat your chickpeas in some oil, quality salt and paprika (smoked if you want a stronger flavour), pour chickpeas over one of your roast veg trays and return to the oven until the veg are cooked. The texture of the chickpeas cooked this way adds a really nice dimension to the salad.

Once the veg are cooked, toss with salad just before serving, dollop with your tahini dressing and a little more olive oil and salt and pepper to taste. Eat straight away, and get chewing.

salad

salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s