Middle Eastern style roast root vegetables
Serves 6
For the vegetables
You can use a mixture of the following vegetables, all chopped or broken (in the case of the cauliflower) into bite-sized pieces: cauliflower, carrot, sweet potato, celeriac, swede, parsnip. You should end up with 1.5k weight of the prepared mixture of vegetables.
In a small bowl, mix together the following:
2 tsp toasted and ground cumin seeds
2 tsp ground coriander seeds
2 tsp sesame seeds
1 tsp salt
Toss the vegetables in a little oil until each piece is lightly coated, add the above spices and roast them in a hot oven until brown but still almost crunchy – especially the cauliflower.
Tahini dressing
4 tbs tahini paste
juice 2 lemons
2 cloves garlic ground into a paste
2 tsp ground cumin
½ tsp salt
cold water
4 tbs olive oil
In a bowl, mix the tahini paste, lemon juice and garlic together until well-combined. Add the cumin, salt and then enough water – perhaps 2 or 3 tablespoons – until you get a creamy but pourable texture. Add the olive oil and mix well.
Drizzle over the warm roasted vegetables and serve!