October 12, 2020
This month we're cooking
This dish is always a favourite on our retreats

Moroccan Style Roasted Vegetable Salad with Yummy Tahini Dressing
This dish is always a favourite on our retreats and it's so simple to make. Make more of the tahini dressing because it keeps for a few days and it's delicious on other veggies
INGREDIENTS
Salad
2 small sweet potatoes, peeled and cut into chunks
2 red onions, peeled and cut into wedges
1 large parsnip, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
4 spring onions, cut diagonally in 2 cm lengths
2 tbsp olive oil
2 tbsp Harissa paste
100 g baby spinach
1 cup dried apricots, chopped into bite-size pieces
1⁄2 cup chopped pumpkin seeds
1⁄2cup pomegranate seeds
100g feta, crumbled
Salt and pepper to taste
Dressing
2 tbsp tahini paste
Juice of 1 lemon
4 tbsp dairy-free yogurt
Small bunch of mint, finely chopped
Salt and pepper to taste
METHOD
- Heat oven to 200°C, line a large baking tray with baking paper
- In a large bowl, toss together all the veggies with harissa, olive oil, salt and pepper.
- Arrange in a single layer on the baking tray and roast, turning once, for 40 mins until tender and starting to caramelise. Allow to cool for 10 mins
- While the veggies are cooling, make the dressing. Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing.
- Stir in the mint.
- Assemble the salad. Toss the veggies with the spinach leaves, pomegranate seeds, dried apricots and pumpkin seeds. Crumble the feta on top.
- Drizzle over the dressing or serve it on the side