Cumin roast veg with tahini dressing


Cumin roast veg with tahini dressing

Serves 4


  • 3 large carrots, roughly chopped
  • 3 peeled raw beetroots, roughly chopped 1 sweet potato, sliced
  • 3 red onions, cut into wedges
  • 250g cauliflower florets
  • 1 tsp cumin seeds
  • 2 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp chopped mint
  • 2-3 tbsp chopped coriander
  • 400g can chickpeas
  • 2 hard-boiled eggs, halved
  • 100g young spinach leaves

For the dressing

  • 3 tbsp tahini
  • 1 tbsp crunchy peanut butter 1 lemon, zested and juiced
  • 1 tsp ground coriander
  • 1 garlic clove, finely grated


  1. Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
  2. Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
  3. When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
  4. If you’re following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
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