Cumin Roast Veg With Tahini Dressing Food

CUMIN ROAST VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
• Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
• When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
• If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.

SPICED ROASTED VEGETABLES WITH TAHINI DRESSING

Steps:

• Using the flat side of a knife, mash together the grated garlic and salt into a rough paste and scrape into a bowl.
• Add the tahini to the paste and stir to combine.
• Add the juice of 1 of the lemons and continue stirring: the mixture will be quite thick.
• Add 2 tbsp of the water and stir well to create a smooth, creamy texture.
• Taste the dressing and add more lemon juice to taste and/or more water to make a thinner consistency if liked.
• Stir in the cumin and paprika, then set the dressing aside until needed. Will keep 2-3 days in a covered container in the fridge.
• Pre-heat your oven to 220C/220 Fan /Gas 7
• Put the aubergines in a baking dish or tray and sprinkle with one third of the fennel, cumin & coriander seeds, one third of the dried chilli flakes. Season with salt and pepper then drizzle with one third of the olive oil. Mix together with your hands to ensure the aubergine is coated in spices and oil.
• Cook the aubergine until soft and brown (15-20 min)
• While the aubergine is cooking, repeat the spicing, seasoning and oiling process described above: in one tray put the carrots and one third of the remaining spices and oil, in another tray put the broccoli and onion plus the final third of spices and oil. Roast until just cooked and starting to char at the edges (10-12 min).
• Divide the vegetables between two bowls, drizzling with the tahini dressing as you go. If liked, add grilled chicken, fish or halloumi kebabs, or falafel, to the bowls.
• If using, add the optional cherry tomatoes and cucumber then sprinkle with coriander leaf, ground cumin, paprika and sesame seeds.

MEXICAN QUINOA SALAD BOWLS

Steps:

• Add the quinoa to a medium sized pot and cover with two cups of water. Place a lid on and bring to a simmer, turn down and cook until all the water has cooked out and quinoa is cooked through. Set aside and let cool for a few minutes.
• To a medium sized bowl, add the tomatoes, onion, green pepper, jalapeño, cilantro, lime juice and salt, to taste. Mix until combined.
• Add all dressing ingredients to a bowl and mix until a creamy sauce is formed. You may have to add more or less water depending on the consistency of your tahini.
• Assemble your meal prep bowls. Set up four equal sized containers and in each one put an equal amount of each of the ingredients. It will be about 3/4 cup quinoa, 1/2 cup black beans and 1/4 of the tomato salad. Portion out the dressing into small containers and store everything in the refrigerator until ready to eat.

CUMIN ROASTED CARROTS WITH TAHINI DRESSING

Steps:

• Preheat oven to 425°F.
• Thoroughly wash carrots and remove stems. Toss in olive oil, then sprinkle with cumin and salt.
• Place carrots on a roasting tray. Roast for 40 minutes, tossing carrots with a spatula halfway through.
• While carrots are roasting, make dressing. Whisk together all ingredients in a small bowl. Once carrots have finished cooking, place on a serving tray and drizzle with dressing, sesame seeds, and parsley.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

TAHINI DRESSING

Steps:

• Whisk together the lemon juice, honey and garlic paste in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and has the consistency of cold heavy cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste add more salt if desired.

VEGAN ROAST SPICED SQUASH SALAD WITH TAHINI DRESSING

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.
• Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).
• Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.
• For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.
• Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you're following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.