Roast Vegetable Salad with Tahini Dressing

Name: Roast Vegetable Salad with Tahini Dressing
Ingredients: 1 zucchini (chopped); 1 capsicum (chopped); 1 large tomato (chopped); 1 medium sweet potato (chopped); 1 cup snow peas (chopped in half); 2 cups lettuce, rocket or spinach; 2 tablespoons sunflower seeds (toasted); 1/3 cup tahini; 1 medium lemon (juiced); 1 tablespoon raw honey; 1 pinch sea salt; 1 clove garlic (minced or thinly diced)

Melinda Jacob

This salad is a versatile side dish to any protein

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Course Lunch & Dinner

Servings 4

Ingredients

1 zucchini chopped
1 capsicum chopped
1 large tomato chopped
1 medium sweet potato chopped
1 cup snow peas chopped in half
2 cups lettuce, rocket or spinach
2 tablespoons sunflower seeds toasted
1/3 cup tahini
1 medium lemon juiced
1 tablespoon raw honey
1 pinch sea salt
1 clove garlic minced or thinly diced

Instructions

Pre-heat oven to 180 degrees celsius fan forced and line a baking tray with baking paper. Add chopped veggies and coat with a little bit of olive oil then roast in the oven for 35 minutes.
1 zucchini, 1 capsicum, 1 large tomato, 1 medium sweet potato, 1 cup snow peas
Make the dressing by combining the tahini, lemon juice, honey, garlic and salt in a small bowl.
1/3 cup tahini, 1 medium lemon, 1 tablespoon raw honey, 1 pinch sea salt, 1 clove garlic
Once the roasted vegetables have cooled, add them to a large salad bowl along with the lettuce, toasted sunflower seeds and top with the dressing.
2 cups lettuce, rocket or spinach, 2 tablespoons sunflower seeds

Keyword Dairy Free, Gluten Free, Refined Sugar Free, Vegan

Roast Vegetable Salad with Tahini Dressing