Roast Cauliflower/Veg Salad with Tahini Dressing

Name: Roast Cauliflower/Veg Salad with Tahini Dressing
Cuisine: British
Ingredients: 3 handfuls spinach chopped; 1 Tin chickpeas; 1 small cauliflower; 3 carrots; 3 heaped teaspoons tahini; 2 tablespoons oil; 1 tablespoon water; Juice ½ large lemon; 2 teaspoons maple syrup; Pinch salt

Izzy@ditching_the_apron @cook_20970117

Wanted another summery dish for lunch today - this Roast Cauliflower Salad with Tahini Dressing is easy, healthy and can use up any roast-able veg and greens you have! I added some leftover cous cous I had in the fridge 👌#lunchinspo

Izzy@ditching_the_apron @cook_20970117

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Ingredients

3 handfulsspinach chopped
1 Tinchickpeas
1small cauliflower
3carrots
tahini dressing
3heaped teaspoons tahini
2 tablespoonsoil
1 tablespoonwater
Juice ½ large lemon
2 teaspoonsmaple syrup
Pinchsalt

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Steps

1

Preheat an oven to 180 degrees C.
2

Chop the cauliflower into small florets and the carrot into small slices.
3

Toss the vegetables with 3 tablespoons of oil and salt and pepper (and any other flavours).
4

Put in a non-stick/foil-lined baking dish and roast for 20 minutes or until cooked and caramelised.
5

Rinse the chickpeas and add to the dish after when there is 5 minutes remaining.
6

Put the cooked veg, chickpeas, almonds and chopped spinach in a large bowl and mix.
7

Mix up the dressing ingredients and a pinch of salt by shaking in a jar, adjusting to taste.
8

Serve and top with the dressing.