Roast Vegetable Salad with Tahini Dressing
This salad is a versatile side dish to any protein
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