Roasted Spring Vegetables With Zesty Tahini Dressing
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 medium courgettes
- 200g tenderstem broccoli
- 2 tablespoons sesame oil
- 1 teaspoon flaky sea salt
- 1 small bunch spring onions
- 3 tablespoons smooth tahini
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 lemon
- 1 tablespoon of black sesame seeds
- a pinch of dried red chilli flakes
How would you rate this recipe?
Preparation
Step 1
Heat oven to 220C / 200C fan / gas 7 and place the courgettes on a large flat baking tray. Drizzle over 1 tbsp sesame oil along with 1 teaspoon of flaky sea salt and toss so that it’s all coated. Cook for 10 – 12 minutes until the courgette is just starting to soften, toss the spring onions and broccoli into the mix with 1 tablespoon of oil and continue to cook for another 10 mins until starting to char.
Step 2
Meanwhile make the dressing by whisking together the tahini, honey, mustard and lemon together with 3 tbsp cold water until it’s runny but thick enough to coat the back of a spoon.
Step 3
Place your roasted vegetables onto a platter, drizzle over the tahini sauce and sprinkle on some sesame seeds, flaky sea salt and a pinch of chilli flakes if you like.
Step 4
Save recipe for the next time?
