Roast vegetable salad with parsley tahini dressing recipe
BRIGHT AND BEAUTIFUL, CREAMY AND DELICIOUS, THIS IS THE PERFECT SALAD RECIPE TO BRING TO YOUR NEXT PICNIC OR LUNCHEON. YOUR GUESTS WILL THANK YOU!
VEGAN + GLUTEN FREE
1 large sweet potato (approx. 400 g.) 2 large beetroots (approx. 400 g.)
2 medium red onions (approx. 400 g.) 2 cups baby spinach
2 Tbsp. coconut oil or ghee, melted Himalayan or Celtic sea salt to taste Pepper to taste
2/3 cup parsley tahini dressing
Preheat oven to 180°C. Line a large baking tray with baking paper and set aside. Peel and chop vegetables into large cubes (do not need to be even). Place vegetables on baking tray. Drizzle coconut oil or ghee over them and season with salt and pepper. Bake for 20-30 minutes or until lightly browned and soft inside. Once cooked toss through baby spinach and dollop the following parsley tahini dressing all over.
Parsley tahini dressing recipe
CREAMY AND DIVINE, THIS DRESSING HAS BEEN A CROWD-PLEASER SINCE ITS CREATION MANY YEARS AGO. SERVE IT ON ROAST VEGETABLES, AS A DIP OR AS A CREAMY SAUCE ON DAIRY-FREE PIZZA.
MAKES APPROXIMATELY 2 CUPS
1 cup hulled tahini
Juice of 11⁄2-2 lemons
1⁄2 cup extra virgin olive oil
2/3 cup filtered water
1 small clove garlic
1 packed cup chopped parsley (curly or flat leaf) Himalayan or Celtic sea salt to taste
Good crack of pepper
Place everything into a blender or food processor and blend until smooth. Add as much water as you need to bring it to the desired consistency. Store in a jar in the fridge for about a week.
About the author
Angie Cowen is passionate about gluten-free cooking and baking as she is passionate about the health benefits to be gained from strengthening the digestive system. She feels it’s important her food is not only a culinary taste experience, but that it also aids in your body’s health. Angie runs gluten-free whole food cooking workshops at the Sydney Cooking School. Sign up for her newsletter and check out her cookbooks at www.angieglutenfree.com