Moroccan Style Roasted Vegetable Salad with Tahini Dressing

Joanne Rappos

Olive & Mango

Hamilton, Ontario

INGREDIENTS

Salad

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

Dressing

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

METHOD

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.

THRIVE Magazine