Roasted vegetable salad with tahini dressing

Ingredients

• 2 x cauliflower heads
• 2 x aubergine
• 2 x red onion
• Oil spray
• 1 tbsp. ground coriander
• 1 tbsp. ground cumin
• roughly chopped parsley and/or coriander
• 10 gr toasted chopped nut of choice

Dressing:

• 1 tbsp tahini paste
• lemon juice of one lemon
• Water
• salt & pepper

Method

1. Cut veg into relatively equal size so they cook evenly.
2. Spray oil (or drizzle lightly with olive or rapeseed oil).
3. Evenly coat the veg with spices and seasoning.
4. Roast for about half an hour, check on them halfway through and spoon around if some bits are going brown. Let them cool.
5. Mix well the dressing ingredients
6. Place the cooled vegetables on a serving platter, drizzle the dressing, herbs and nuts all over and serve.