Roasted veg salad with smoky tahini dressing
A roasted veg salad is perfect for winter lunchtimes. It's really easy to make, nutrient dense and satisfying enough to see you through the afternoon. Serve it warm and freshly made, or pre-cook the ingredients, keep them in the fridge and throw them together for something quick when you need it.
I often make variations of this salad with whatever veg I've got in the fridge. In this version, I mix the roasted beetroot, carrot, red pepper and onions with peas and quinoa to up the protein content, and add mixed salad leaves to pack in some greens.
The lemony tahini dressing has a fiery kick from smoked paprika which lifts the whole salad, works brilliantly with the sweetness of the beets, carrots and onion, and makes it into something altogether more exciting.
Serves 2 (heartily)
1/2 cup quinoa
1/2 cup frozen peas
Handful of mixed salad leaves (I used rocket, watercress & spinach)
1 large beetroot
1 red pepper
1 red onion
2 tbsp avocado oil (coconut oil would work too)
1 tbsp tahini
1 tbsp olive oil
Juice of half a large lemon
1/4 tsp sumac
1/4 tsp smoked paprika
Soak the quinoa in water, ideally overnight, and rinse well. Preheat the oven to 180°.
Place the quinoa in a saucepan, add 3/4 cup of boiling water (or 1 cup if the quinoa is un-soaked), bring to the boil, cover and simmer for 15 minutes until the water has been absorbed.
Chop the carrots, beetroot, pepper and onion. Place in a roasting tin and coat with the avocado oil. Roast for 40 minutes, turning halfway through.
Put the peas in a bowl of boiling water for a minute, then drain.
Mix all the salad ingredients together, adding the chopped mixed leaves.
Combine the dressing ingredients, mix well, then drizzle over the salad and serve.
If you want to split this into two separate lunches, I recommend mixing the peas and quinoa, but storing the rest of the salad ingredients and the dressing separately in the fridge for up to 3 days.