Roasted Root Vegetable Salad

Friday, 29 March 2019 11:04:00 am Pacific/Auckland

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
2 beetroot
1 small red onion
3 carrots

Organic Rocket
Roasted almonds, pumpin seeds - chopped. 

Tahini dressing: 

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

Tahini dressing:

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

Posted in Salad Recipes By

Ally Hetherington

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