Perfect for the cooler months, and made with Huckleberry organic tahini this quick and easy recipe makes for a delicious mid-week lunch or dinner.
1/2 butternut pumpkin
1 small red onion
Roasted almonds, pumpin seeds - chopped.
1/3 cup Huckleberry organic hulled tahini
2 cloves of garlic crushed
1/3 cup water
1/2 juice from a medium lemon
1/4 tsp salt
Heat oven to 200 degrees Celsius
Peal and cut butternut, beetroot, carrots and red onion into rough 2cm pieces. Spread out on a lined tray and toss in oil, sea salt and pepper. Season with your preferred herbs
Bake for 30mins until veggies are soft. Allow to cool for 15-20mins
Make the tahini dressing while veggies are baking
Into a bullet blender put tahini, water, lemon juice and garlic cloves and blitz until thick and creamy.
In a large bowl add in the fresh rocket, roasted veggies and toss lightly. Top with chopped nuts and seeds, tahini dressing and micro greens.
Recipe created by Sarah Henderson