ROAST VEGETABLE TAHINI SALAD
11th May 2020
|By Roxie Nafousi
INGREDIENTS
Aubergine
Parsnip
Red Pepper
Rocket
Pine Nuts
Sundried Tomatoes
Spring Onions
Sultanas (optional)
Tofu (for added protein)
FOR THE TAHINI DRESSING
1 Squeezed Lemon
1 tbsp Tahini
1-2 tbsp Water
1tsp Garlic Oil
Pinch Sat
Mix ingredients together in a bowl, whisking with a spoon or fork until a creamy texture is formed. You may need to add more water to make it slightly thinner
COOKING INSTRUCTIONS
- Slice Aubergine in half, and slice red pepper and parsnips into small chunks
- Place them all into a roasting tin, cover in a drizzle of olive oil and roast for 35-40 minutes at 180°C
- Make the dressing
- Add chopped sun-dried tomatoes, spring onion and rocket into a salad bowl
- If adding Tofu, cook this in olive oil on the frying pan for 5-7 minutes while you are waiting for your vegetables to roast
- Add vegetables and tofu to salad bowl, mix through the dressing and top with pine nuts and sultanas