Ingredients
- 360g potatoes / baby potatoes
- 360g beetroot
- 360g diced butternut
- 1 tablespoon olive oil
- 1 sprig fresh rosemary
- 40g fresh rocket
- ½ small tub pomegranate arils
- A good grind salt and pepper
For the dressing
- 4 tablespoons tahini paste
- 4-6 tablespoons water
- Juice of 1 lemon
- 1 clove garlic, crushed
- 1 tablespoons nutritional yeast
- Salt to taste
Instructions
- Preheat oven to 180’ Celsius
- Dice potatoes and beetroot. Mix with diced butternut
- Line a baking tray with baking paper and spread out the roasting veg on the tray
- Drizzle with olive oil and season with salt, pepper and rosemary
- Place in the oven to roast for about 75 minutes or until golden brown and cooked through
- 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
- Put your rocket into your serving dish and top with the roasted veg and pomegranate arils
- Drizzle with 2-3 tablespoon of dressing
- Serve warm or cold
Recipe courtesy of Green Monday SA
