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

1. Slice Aubergine in half, and slice red pepper and parsnips into small chunks
2. Place them all into a roasting tin, cover in a drizzle of olive oil and roast for 35-40 minutes at 180°C
3. Make the dressing
4. Add chopped sun-dried tomatoes, spring onion and rocket into a salad bowl
5. 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
6. Add vegetables and tofu to salad bowl, mix through the dressing and top with pine nuts and sultanas