Roasted root vegetable salad

Ingredients

Salad:

1/2 butternut pumpkin

2 beetroot

1 small red onion

3 carrots

Organic Rocket

Mircogreens

Roasted almonds

Pumpkin seeds

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

Need to top up on pantry essentials?

Heat oven to 200 degrees celsius.
Peel and cut butternut, beetroot, carrots and red onion into rough 2cm pieces.
Spread vegetables out on a lined tray and toss in oil, sea salt and pepper.
Season with your preferred herbs then bake for 30mins until veggies are soft and allow to cool for 15-20 minutes.
Make the tahini dressing while veggies are baking.
Add tahini, water, lemon juice and garlic cloves into a blender and blitz until thick and creamy.
Assemble your salad starting with rocket and microgreens then top with roast vegetables. Drizzle generously with tahini dressing and finish with a sprinkle of almonds and pumpkin seeds. Enjoy!

- Recipe by Sarah Henderson