Roast vegetable salad with tahini-lemon
dressing
Serves 4
Roasted butternut squash,
cauliflower and red onion combined with mixed salad leaves and
drizzled with a creamy Middle Eastern sesame and lemon dressing.
½ cauliflower — cut into florets
2 cups cubed butternut squash
1 red onion — cut into wedges
2 tablespoons extra virgin olive oil
½ garlic clove — minced
¼ cup tahini (sesame seed paste)
⅓ teaspoon salt
⅓ teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons water
3 cups mixed salad leaves
PREHEAT the oven to 450°F/230°C. TOSS
the cauliflower, butternut squash and red onion in the olive oil
until well coated. ARRANGE the vegetables in a single layer on a
large baking tray and cook for 15 minutes, then toss, and cook for a
further 10 minutes. WHILE the vegetables cook, place the garlic,
tahini, salt, cumin, lemon juice and water into a small bowl and mix
thoroughly to combine. REMOVE the roast vegetables from the oven and
allow to cool a little. PLACE the mixed salad leaves on a serving
platter. ARRANGE the roast vegetables on top and drizzle over the
tahini dressing.
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