This is very cheap, very easy and very delicous. It makes a great side for a Middle Eastern-themed meal, or it could be a veggie/vegan main. Try stuffing pittas with it. You can use any suitable vegetables for this, just swap out the ones listed for something similar.
First roast the vegetables:
- 1 red onion
- 1 carrot
- 1 courgette
- 1 small raw beetroot
- Cauliflower florets
- half a butternut squash or small pumpkin
- olive oil
- salt and petter
(alternatives are broccoli, parsnip, pepper, sweet potato, aubergine, button mushroom)
Prepare the vegetables then dice into about 2cm cubes so they cook evenly. Put them in an oven roasting pan. Toss in olive oil then season with salt and peper. Roast in an oven for 30-40 minutes at 180C . (Tip: prepare everything except the beetroot. Then prepare the beetroot and push to a corner of the tin. That way the vegetables stay their own colour otherwise everything ends up pink!)
Meanwhile make the tahini sauce.
- 3 tbs tahini paste
- 3 tbs lemon juice
- I garlic glove, crushed
- 1/2 tsp salt
Mix all the ingredients and add cold water to make a consistency of thick cream.
To assemble, take your vegetables and mix in
- 2 tbs toasted pine uts
- 2 tsp za’atar spice mix
- 1 tbs chopped fresh parsley or coriander
Drizzle over the tahini sauce. Enjoy!