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
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Method:
- 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
