Cumin Roast Veg With Tahini Dressing Recipes

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CUMIN ROAST VEG WITH TAHINI DRESSING



Cumin roast veg with tahini dressing image

Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 1h

Number Of Ingredients 18

3 large carrots , roughly chopped
3 peeled raw beetroots , roughly chopped
1 sweet potato , sliced
3 red onions , cut into wedges
250g cauliflower florets
1 tsp cumin seeds
2 tbsp rapeseed oil
1 tbsp balsamic vinegar
2-3 tbsp chopped mint
2-3 tbsp chopped coriander
400g can chickpeas
2 hard-boiled eggs , halved
100g young spinach leaves
3 tbsp tahini
1 tbsp crunchy peanut butter
1 lemon , zested and juiced
1 tsp ground coriander
1 garlic clove , finely grated

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.

Nutrition Facts : Calories 447 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

MOROCCAN ROASTED VEG WITH TAHINI DRESSING



Moroccan roasted veg with tahini dressing image

Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

2 courgettes , cut into chunks
3 red peppers , deseeded and cut into chunks
1 large aubergine , cut into chunks
8 spring onions , cut into 2cm lengths
2 tbsp olive oil
2 tbsp harissa
2 tbsp tahini paste
juice 1 lemon
4 tbsp Greek yogurt
small bunch mint , roughly chopped
couscous and pitta bread , to serve

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.

Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

VEGAN ROAST SPICED SQUASH SALAD WITH TAHINI DRESSING



Vegan roast spiced squash salad with tahini dressing image

Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 50m

Number Of Ingredients 15

320g diced butternut squash
3 red onions (320g), cut into wedges
2 tbsp rapeseed oil
2 tsp smoked paprika
1 tsp cumin seeds
2 tbsp chopped thyme
125g quinoa
½ x 85g bag kale
2 tbsp pumpkin seeds
2 tbsp tahini
2 tbsp apple cider vinegar
1 garlic clove, finely grated
2 x 400g cans lentils or borlotti beans, very well drained
50g pomegranate seeds
4 generous handfuls of rocket

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.

Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium

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