Spiced Roasted Vegetables With Tahini Dressing Food

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.

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 ROASTED VEGETABLES

Steps:

• Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat. , Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.

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.