METHOD

1. Preheat the oven to 200℃.
2. Place vegetables on a baking tray and coat in olive oil, salt and pepper. Place in the oven to roast for 25-30 minutes.
3. Place the walnuts on a tray and place in the oven on a different shelf for 12-14 minutes to roast.
4. Meanwhile prepare the dressing by combining the tahini and lemon juice in a bowl with 1 tbsp of warm water. Keep stirring until blended and creamy. Season to taste with salt and pepper.
5. Prepare the salad by serving some of the roasted vegetables on a bed of lettuce, top with protein of choice and drizzle over tahini dressing. Top with roasted walnuts for some crunch.

Notes

• You can use many different vegetables in place of the ones in this recipe. All will have slightly different cooking times. Some of my other favourites are sweet potatoes, onion, fennel, radish, carrot, Brussels sprouts, cauliflower, eggplant and zucchini.
• Want to make a bigger batch of tahini dressing, simply use ¼ cup tahini, ¼ cup of water and juice of a whole medium or large lemon. Store in a jar in the fridge for up to 4 days and add to any meals.
• You can use any type of nut or seed too, in place of walnuts. I love almonds, pecans and pumpkin seeds.
• Protein is often the hardest element to make quickly. Tinned fish and legumes offer a great option. Eggs cook quickly and boiled eggs can be prepped in advance easily.
• This recipe makes a few serves of roasted vegetables, enough to serve 2 to 4. These are a great thing to have ready in the fridge too to make meals quicker. They are just as good cold, or you can reheat them anyway you like.