Roast Cauliflower Salad

Who said salads have to full of raw veg? Slow roasted vegetables provide a beautifully caramelised texture to add another layer to your salad.

Ingredients

• 1 medium cauliflower (cut into florets)
• 3 large carrots, cubed
• 1 tbsp cumin
• 2 tsp paprika
• 1 small red onion (thinly sliced)
• 2 tbsp olive oil
• A handful of fresh Italian parsley (roughly chopped)
• Salt and pepper to taste

Dressing

• 60ml Tahini
• 1 clove garlic (minced)
• 2 tbsp lemon juice
• 60ml water
• 60ml olive oil
• Salt and pepper to taste

1. First things first, preheat the oven to 220°C before lining a baking sheet with parchment paper.
2. Add the cauliflower, carrots, cumin and paprika to a large mixing bowl. Season with the salt, pepper and olive oil. Toss until everything is well coated.
3. Add the vegetables to a baking sheet and spread evenly (try to give as much space as possible). Roast for 20-25 minutes, making sure that the veg is tender.
4. Time for the dressing: grab a bowl and whisk together the tahini, garlic, lemon juice and water. When mixing together, drizzle in the olive oil until the mixture is emulsified. Season to taste.
5. Combine the onion and parsley in a serving bowl. Toss in the roasted veg mix.
6. Drizzle the dressing the over the top. Mix, serve and enjoy.

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