This month we're cooking

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

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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

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