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Roast Veg with Tahini Dressing

roast veg and tahini

Serves 2 | Prep time - 15 mins | Cooking time - 45 mins

Ingredients:

100g sweet potatoes

160g raw beetroot

75g celeriac

½  cup water

1 tsp nigella seeds

1 tbsp sunflower oil

pinch pink salt

10g dill

15g parsley

1 tbsp olive oil

zest of lemon

1 tbsp sesame seeds

 

Dressing:

2 tbsp tahini

3 tbsp water

1 lemon juice

pinch salt

½ clove crushed garlic

 

Method:

  1. Preheat oven to 180 deg fan
  2. Peel all the vegetables then chop the sweet potato, beetroot into 2 inch chunks, chop the celeriac into 4cm half moons.  Place onto a baking tray with ½ cup water and the nigella seeds, sunflower oil and salt.
  3. Roast in the oven for 45 minutes or until the veg are soft.
  4. Take out the oven and mix through the roughly chopped parsley and dill. Mix in the olive oil.
  5. To make the dressing, either put all the dressing ingredients into a blender and blend until smooth, or whisk until completely incorporated.
  6. To serve, sprinkle with zest of lemon, sesame seeds and a generous drizzle of dressing.

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