Roasted Vegetable with Tahini dressing

Updated: May 6, 2020

Inspired by our inhouse nutritional therapist, Alice Yeates

For the dressingIngr

A selection of seasonal vegetables; squash, beetroot, leaks, turnip, sweat potato, carrot

1 red onion

1 white onion

3 tbs olive oil or more

2/3 cloves garlic

Salt and Pepper to taste

For the dressing

2 tbs tahini

Half tbs of hot water and 2 tablespoons of cold water

2-3 tbs olive oil

½ tbs apple cider vinegar with the mother

30g pine nuts

black pepper

Preheat the oven to 175° (fan oven) Gas Mark 3

Peel and chop all the vegetables. Place in large roasting tin with olive oil and garlic, toss all together until well covered with oil and add salt and pepper. Roast in the oven for approx. 40 mins until they have reached the desired softness. Depending on the vegetables, some (eg. beetroot, squash) might take longer than others, so start these first with the onions and garlic

To make dressing, put the tahini into a bowl and add the hot water. Mix well and then add the cold water until you get a lovely smooth paste. Add the olive oil then add the cider vinegar. The mixture will try to separate, but vigorous stiring will bring it back into a smooth paste. Stir in the pine nuts and black pepper

Place the roasted vegetables in a serving dish and drizzle the dressing over and serve.

Can be eaten hot or still tasty eaten cold the next day!

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Shadoxhurst, Kent TN26 1LT
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