Cumin roast veg with tahini dressing
Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron
Ingredient
- 3 large carrots, roughly chopped
- 3 peeled raw beetroots, roughly chopped
- 1 sweet potato, sliced
- 3 red onions, cut into wedges
- 250g cauliflower florets
- 1 tsp cumin seeds
- 2 tbsp rapeseed oil
- 1 tbsp balsamic vinegar
- 2-3 tbsp chopped mint
- 2-3 tbsp chopped coriander
- 400g can chickpeas
- 2 hard-boiled eggs, halved
- 100g young spinach leaves
- 3 tbsp tahini
- 1 tbsp crunchy peanut butter
- 1 lemon, zested and juiced
- 1 tsp ground coriander
- 1 garlic clove, finely grated
For the dressing
Direction
- STEP 1
Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
- STEP 2
Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
- STEP 3
When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
- STEP 4
If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
