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Spiced Roasted Vegetables with Tahini Dressing

Course Main Course
Cuisine Middle Eastern, Vegetarian, Vegan
Servings 2 people

Ingredients

For the tahini dressing

  • 2 cloves garlic grated/finely chopped
  • 0.5 tsp salt (or to taste)
  • 100 g tahini
  • 1-2 whole lemons (juice only)
  • 2-4 tbsp water
  • 0.5 tsp ground cumin
  • pinch paprika

For the spiced roasted vegetables

  • 250 g aubergine (approx 1 medium) in bite-sized chunks
  • 250 g carrots in long lengths
  • 200 g broccoli (approx half a head) in medium sized florets
  • 160 g red onion (approx 2 medium) skinned & quartered
  • 1 tsp fennel seed lightly crushed
  • 1 tsp cumin seed lightly crushed
  • 1 tsp coriander seed lightly crushed
  • 0.5-1 tsp dried chilli flakes
  • salt & pepper to taste
  • 1 tbsp olive oil

To serve

  • 8 cherry tomatoes, halved optional
  • 6 cm cucumber, cut into large dice optional
  • 2 tbsp coriander leaf
  • pinch ground cumin
  • pinch ground paprika
  • 2 tsp sesame seeds

Instructions

For the tahini dressing

  1. Using the flat side of a knife, mash together the grated garlic and salt into a rough paste and scrape into a bowl.

  2. Add the tahini to the paste and stir to combine.

  3. Add the juice of 1 of the lemons and continue stirring: the mixture will be quite thick.

  4. Add 2 tbsp of the water and stir well to create a smooth, creamy texture.

  5. Taste the dressing and add more lemon juice to taste and/or more water to make a thinner consistency if liked.

  6. Stir in the cumin and paprika, then set the dressing aside until needed. Will keep 2-3 days in a covered container in the fridge.

For the spiced roasted vegetables

  1. Pre-heat your oven to 220C/220 Fan /Gas 7

  2. Put the aubergines in a baking dish or tray and sprinkle with one third of the fennel, cumin & coriander seeds, one third of the dried chilli flakes. Season with salt and pepper then drizzle with one third of the olive oil. Mix together with your hands to ensure the aubergine is coated in spices and oil.

  3. Cook the aubergine until soft and brown (15-20 min)

  4. While the aubergine is cooking, repeat the spicing, seasoning and oiling process described above: in one tray put the carrots and one third of the remaining spices and oil, in another tray put the broccoli and onion plus the final third of spices and oil. Roast until just cooked and starting to char at the edges (10-12 min).

To serve

  1. Divide the vegetables between two bowls, drizzling with the tahini dressing as you go. If liked, add grilled chicken, fish or halloumi kebabs, or falafel, to the bowls.

  2. If using, add the optional cherry tomatoes and cucumber then sprinkle with coriander leaf, ground cumin, paprika and sesame seeds.