Roast cauliflower, broccoli & sweet pepper salad with tahini dressing

When I have time, I like to roast a big tray of veggies and store them in the fridge to use with various dishes throughout the week. I find they really elevate an average lunch in terms of flavour and, most importantly, nutrition! 

Here I have added a lemon tahini dressing, and finished with fresh herbs, but you could top with roasted nuts or seeds, or even feta cheese. I also love to have a pot of this dressing in the fridge as, again, it works well with lots of different dishes, like  salads, chicken, fish, but I think my fave combo is with fried tofu. I often mix in a spoon of rose harissa paste to make the dressing spicy. 

In this recipe I have used cauliflower, broccoli, sweet pepper and red onions, but it's totally flexible as you can use whatever veg you have in the fridge - but remember to adjust the cooking times. 

Here's a few nutrition highlights if you use this veggie combo: cauliflower and broccoli contain a compound called sulforaphane that is understood to help with liver detoxification, plus they are also great source of fibre for gut microbes. All the veggies in this recipe may be good sources of antioxidants and can help the body protect against free radicals - unstable molecules that can cause damage to cells and tissues and may be linked to chronic diseases such as Type 2 diabetes, heart disease and some cancers. Similarly, tahini is high in antioxidants and is also a rich source of healthy monounsaturated fats, which may have an anti-inflammatory effect in the body. 

I think the main takeaway for this recipe is the potential antioxidant and anti-inflammatory effect of the ingredients which can support long-tem health and reduce the risk of disease. 

Ingredients

Serves 4 - 6

• 1 small cauliflower, large florets

• ½ head broccoli, large florets

• 2 red onions, sliced in 1/2 cm half moons

• 1 sweet pepper, sliced

• 3 tbsp olive oil

• 1 tsp fennel seeds

• 1 tsp ground coriander

• ½ tsp cayenne pepper

  Dressing

• 4 tbsp tahini

• 3  tbsp water

• Juice of 1 lemon

• Small garlic clove, finely grated

• Good pinch of salt 

Method

• Preheat the oven to 180°c.

• Put all the veggies in a large tray, mix with the olive oil, fennel seeds, coriander and cayenne and a pinch of salt.

• Place in the oven for 15 mins, then turn and repeat for 10-12 minutes.

• While the veggies are cooking make the tahini dressing by putting all the ingredients in a bowl and whisking with a fork.

• Spread the cooked veggies on a serving plate, drizzle with dressing, and finish with fresh parsley, coriander, or toasted sunflower/pumpkin seeds.