Roasted vegetable salad

Step 1/5

• 3 carrots
• 1 broccoli
• 1 tsp smoked paprika powder
• 2 pinch salt
• 2 dash pepper
• 12 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

• 100 g couscous
• 60 g tahini
• 2 tbsp lemon juice
• 4 tsp maple syrup
• 3 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

• 2 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.