Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8-12ppl 30mins
Cook Time
20mins
Servings Prep Time
8-12ppl 30mins
Cook Time
20mins
Ingredients
Roasted VEGETABLES
TAHINI Dressing
TOPPINGS
Instructions
Roasted vegetables
  1. Preheat your oven to 180C
  2. In a large bowl, coat the cubed/sliced vegetables with generous drizzle of olive oil, salt and black pepper or spices as listed in the ingredients, to taste. Roast at 180C for 15-20 minutes until the vegetables started to caramelise and soft to touch but not mushy (this depend on the type of vegetables and the size of each piece) Cool to room temperature and chill in fridge if preparing ahead of serving, these roastes vegetables can be pre-perepared up to 2-3 days ahead.
Tahini Dressing
  1. Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender or an electric blender
HOW TO SERVE
  1. Use the largest flat serving plate you have, mine is 50cm in diameter. arrange the roasted veggies in concentric layers sprinkle the cooked quinoa and fresh pomegranate seeds drizzle with blobs of tahini dressing sprinkle the za’atar and serve with broken up goat cheese feta and walnuts or serve these separately Enjoy …xxx