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Roasted vegetable salad

Too few ratings

Rebekah

Community Member

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
1½ carrots
½ broccoli
50 g couscous
30 g tahini
1 tbsp lemon juice
2 tsp maple syrup
1½ tbsp water
1 tsp sesame seed (for garnish)
½ tsp smoked paprika powder
1 pinch salt
1 dash pepper
cherry tomatoes
  • Step 1/5

    • 1½ carrots
    • ½ broccoli
    • ½ tsp smoked paprika powder
    • 1 pinch salt
    • 1 dash pepper
    • cherry tomatoes

    Chop carrots, cut broccoli into florets and halve cherry tomatoes. Toss with some olive oil, salt, pepper and paprika.

  • Step 2/5

    Place carrots on baking tray and put in the oven

  • Step 3/5

    After 10 minutes add the broccoli and cherry tomatoes to the baking tray, and leave to bake for another 20 minutes.

  • Step 4/5

    • 50 g couscous
    • 30 g tahini
    • 1 tbsp lemon juice
    • 2 tsp maple syrup
    • 1½ tbsp water

    With about 10 minutes remaining, cook the cous cous and prepare the tahini dressing. Add tahini, lemon juice and maple syrup into a bowl and whisk to combine. Add water until creamy and pourable.

  • Step 5/5

    • 1 tsp sesame seed (for garnish)

    Once everything is ready place the cous cous at the bottom on the bowl and add the resisted vegetables on top. Pour over the tahini dressing and garnish with some sesame seeds.

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