Hearty Veg Salad with Tahini Dressing

  1. 360g potatoes / baby potatoes
  2. 360g beetroot
  3. 360g diced butternut
  4. 1 tablespoon olive oil
  5. 1 sprig fresh rosemary
  6. 40g fresh rocket
  7. ½ small tub pomegranate arils
  8. A good grind salt and pepper
For the dressing
  1. 4 tablespoons tahini paste
  2. 4-6 tablespoons water
  3. Juice of 1 lemon
  4. 1 clove garlic, crushed
  5. 1 tablespoons nutritional yeast
  6. Salt to taste
  1. Preheat oven to 180’ Celsius
  2. Dice potatoes and beetroot. Mix with diced butternut
  3. Line a baking tray with baking paper and spread out the roasting veg on the tray
  4. Drizzle with olive oil and season with salt, pepper and rosemary
  5. Place in the oven to roast for about 75 minutes or until golden brown and cooked through
  6. In the meantime, prepare the dressing by adding all the dressing ingredients into a mixing bowl and stirring until completely combined. Add more water if needed – it should be the consistency of a creamy sauce
  7. Put your rocket into your serving dish and top with the roasted veg and pomegranate arils
  8. Drizzle with 2-3 tablespoon of dressing
  9. Serve warm or cold

Recipe courtesy of Green Monday SA 

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