A substantial salad combing the caramelised flavours of roasted vegetables mixed with sweetcorn, peas and spinach with quinoa and chickpeas, all dressed in a creamy tahini dressing.

Roasted Veggies with Corn, Peas & Chickpeas - Tahini Dressing

Course Main Course
Cuisine English, Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 servings
Author Joanne

Ingredients

Roasting veggies

  • 2 medium sweet potatoes peeled roughly chopped
  • 1 large courgette washed chopped
  • 2 red onions peeled quartered
  • 1 large red bell pepper washed chopped

Rest of ingredients

  • 1 cup pre-cooked quinoa
  • 1 cup pre-cooked chickpeas
  • 2 cups fresh spinach
  • 1 lemon or lime juice to serve optional
  • 1/2 cup frozen peas
  • 1/2 cup frozen sweetcorn

Dressing

  • 1 heaped spoonful tahini
  • 1 juice of lemon
  • 1 TSBP pure Maple syrup
  • 1 dash water for a thinner consistency and ease of mixing

Instructions

  1. Begin by preparing all of the roasting vegetables and pre-heating the oven to 180 degrees Place the prepared vegetables on a roasting tray (use 2 if needed), drizzle a small amount of oil on the veggies and roast in the oven for about 35mins until starting to caramelise.
  2. Prepare the dressing by mixing all of the dressing ingredients with a whisk in a small bowl.

  3. Place the frozen peas and sweetcorn into a bowl and cover with freshly boiled water and leave to stand for about 7 minutes to defrost, then drain.

  4. Once the vegetables have cooked, remove the tray from the oven and leave to cool for a few minutes. Add the cooked quinoa, chickpeas, spinach and drained peas and sweetcorn to the roasted vegetables, combine together before placing on a large serving bowl. Serve with the dressing drizzled over.

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