Directions
When you combine roasted veggies with tahini, the result is surprinslingy perfect, so today’s recipe is about this vegan treat.
1 eggplant, cut in slices, lengthwise
2 beetroots, cut into chunks
2 purple potatoes, cut into chunks
1 sweet potato, cut into chunks
2 red onions, wedges
1 large bell pepper, quartered
2 tsp chili flakes
2 tsp garlic powder
2 tbsp EVOO
Salt & pepper, to taste
Salad leaves
Raw seeds – I use a mix of pumpkin, sunflower and sesame seeds
Tahini dressing (1 tbsp tahini + ½ lemon, juice + 1 tbsp water + 1 tsp garlic powder)
Salt & pepper, to taste
Heat the oven to 220 C and prepare a baking tray with baking parchment.
Arrange the veggies on the baking tray and toss with oil, chili flakes, garlic powder, salt & pepper. Roast for 30 – 35 minutes, turning once, or until tender.
Allow to cool for few mins, meanwhile prepare the dressing by mixing all the ingredients.
Divide the salad leaves between plates, add the veggies and seeds and drizzle over the dressing.
Enjoy!
