Moroccan Style Roasted Vegetable Salad with Tahini Dressing
Olive & Mango
2 small sweet potatoes, peeled and cut into chunks
2 red onions, peeled and cut into wedges
1 large parsnip, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
4 green onions, cut into 2 cm lengths
2 tbsp olive oil 2 tbsp dried harissa seasoning powder Salt and pepper, to taste
100 g bag baby spinach 1 cup dried apricots, chopped into bite-size pieces 1⁄2 cup chopped pumpkin seeds
1⁄2 cup pomegranate seeds 1/4 cup vegan feta, crumbled
2 tbsp tahini paste Juice of 1 lemon 4 tbsp dairy-free yogurt
Small bunch of mint, finely chopped (approx. 1 tbsp) Salt and pepper, to taste
Heat oven to 400°F, line a large baking tray with baking parchment.
In a large bowl, toss together all the veggies with harissa, olive oil, salt and pepper.
Arrange in a single layer on the baking tray and roast, turning once, for 40 mins until tender and starting to char.
Once cooked, allow to cool for 10 mins.
While the veggies are cooling, make the dressing. Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing.
Stir in the mint.
Assemble the salad. Toss the veggies with the spinach leaves, pomegranate seeds, feta, dried apricots and pumpkin seeds.
Drizzle over the dressing or serve it on the side along with warm pita bread.