Colourful roast vegetable salad

Long weekends are made for BBQ’s, delicious food, and celebrations with family & friends. This colourful roast vegetable salad is nutritious and full of flavour. Accompanied with a creamy tahini dressing, it’s guaranteed to satisfy those taste buds. In this recipe the oven does most of the work for you, (you’ll need a few roasting trays).

4-5 organic beetroots (peel & slice into bite-size pieces)
3-4 organic sweet potatoes (scrub clean, leave the skin on & slice into bite-size pieces)
5 carrots (peeled & sliced lengthways)
Large bunch of fresh green long stem beans (edges trimmed)
2 avocados
4 tablespoons pumpkin seeds
1/2 cup of fresh mint & parsley (finely chopped)
3 tablespoons of organic honey
2 tablespoons red wine vinegar
Olive oil
Salt & pepper

1/3 cup organic tahini
Juice of 1 lemon
2-3 tablespoons maple syrup or honey
Filtered water

Preheat your oven to 200c / fan 180 / Gas 6.

Tray 1: Place the sliced beetroot into a deep baking dish with 2 tablespoons of red wine vinegar, a few tablespoons of olive oil, and a pinch of salt and pepper.
Tray 2: Sweet potato with olive oil and pinches of salt & pepper.
Tray 3: Place the sliced carrots and drizzle over the honey and olive oil with a sprinkle of salt & pepper.

  1. Place all 3 trays into the oven for approximately 45 minutes or until tender and golden (test with fork). The beetroot will take a little longer to cook through than the others.
  2. Towards the end, make room on one of the trays for the pumpkin seeds and roast them for 10 minutes.
  3. Whilst your vegetables are baking, make your tahini dressing by combining all of the dressing ingredients and whisking well to form a creamy texture. Make sure you use cold water to prevent it from going lumpy. Add more water, lemon or maple syrup/honey to taste. Set aside for later.
  4. Blanch the green beans in boiling water for a few minutes then transfer to cold water. Slice into bite size pieces.
  5. When your roasted vegetables are ready, combine all ingredients into a large serving bowl/platter with the sliced avocados.
  6. Garnish with parsley, mint, and roasted pumpkin seeds.
  7. Serve with the creamy tahini dressing on the side.

Enjoy x


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