Roast Veggie Salad

 
 

Roast Veggie Salad

This is one of my go-to ways to make veggies the hero of the meal – it’s quick to prep, super satisfying, and perfect for any time of year.

Ingredients:

  • 1 onion - quartered

  • 4 large carrots

  • ½ cauliflower, cut into chunks

  • 1 can of chickpeas – drained and rinsed

  • 2 tsp of cumin seeds

  • 1 tbsp of sesame seeds

  • 1 bag of baby spinach

  • Olive oil

Dressing:

  • 4 tbsp tahini

  • 2 tbsp olive oil

  • ½ juice of a lemon

  • 2 tbsp of natural yoghurt 

How to make:

  1. Preheat oven to 200 degrees

  2. Place onion, carrots, cauliflower, and chickpeas onto a lined baking tray

  3. Drizzle with olive oil, sprinkle over the cumin and sesame seeds, then season with salt

  4. Bake in the oven at 200 degrees for approx. 30 minutes, or until tender and soft

  5. While veggies are roasting, mix in a bowl the tahini, olive oil, lemon juice and natural yoghurt, you can adjust the ratio of these ingredients to adjust the taste to your liking

  6. Serve on a bed of baby spinach, sprinkle with extra seeds and add a dollop of the dressing

⭐ Adapt it: You can add all sorts of veggies into the mix depending on what you have in! Pumpkin, kumara and parsnips also work really well.



💡 No tahini? You can use peanut butter. You might just need to add a tablespoon of boiling water to it before adding the other ingredients if it is very thick.

 
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