Roast Veg Salad

This is such an easy crowd pleaser, packed with fibre, protein, healthy fats and essential nutrients like calcium for muscle contraction and bone health. It is incredibly easy to make in large batches for lunch or dinner throughout the week. Cruciferous vegetables like broccoli, cauliflower and brussels sprouts don’t often sound appealing, but this recipe is a family favourite and highly requested in our household. It’s healthy and convenient – you can use any of those unused old veggies in your fridge; there are really no rules with this one.

Ingredients:

➔ Veggies of choice (e.g., broccoli, brussels sprouts, cauliflower, zucchini, sweet potato, eggplant, onions, etc.)

➔ Legumes of choice for fibre and protein- chickpeas or butter beans are best.

➔ Sauce ingredients: 1- 2 tbsp tahini, generous dash of extra virgin olive oil, 1-2 limes/lemons

Method:

1. Roughly chop all of your veggies and drain & rinse your choice of legume.

2. Cover everything in olive oil, cumin, turmeric, salt, pepper, chilli, paprika.

3. Roast at 180 degrees Celsius for 30-40 minutes until golden/brown.

4. Meanwhile, shake all of the sauce ingredients together in a jar.

5. Combine veggies & sauce in a bowl & enjoy!