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Ingredients

• 1kg sweet potatoes (kumara), peeled & cut into 2cm x 7cm sticks
• 1kg parsnips, cut same as sweet potatoes
• 12 fresh baby beetroots, washed and all but 2cm of stem removed
• splash of olive oil
• 6 sprigs of thyme
• 4 roma tomatoes, halved lengthways
• 2 red onions, skin on, quartered lengthways
• 180g roasted capsicum (home roasted or purchased)
• 2 cups wild rocket
• 2 cups sweet basil leaves
• fi nely grated zest of 2 lemons
• 100ml lemon thyme vinaigrette (see separate recipe)
• 120ml tahini dressing (see separate recipe)
• ½ teaspoon cayenne pepper
• 40g flaked almonds, roasted

Description

Roasted Vegie & Almond Salad With Tahini Dressing - This Is A Large Salad For A Large Gathering, Simply Cut The Ingredients By Half For Family Size.

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