Cumin roasted carrot cauliflower with green tahini dressing
Ingredients
- 1kg carrots scrubbed, trimmed and chopped into 3cm chunks
- 3 tbsp olive oil
- 1 tbsp honey (or use light brown sugar to make it vegan)
- 1 tbsp cumin seeds
- 2 tsp fennel seeds
- tsp chilli flakes (optional)
- 1 cauliflower chopped into florets (approx. 500g), leaves kept and chopped into bite-size pieces
- 60g rocket leaves
- 100g tahini
- 3 tbsp olive oil
- 1 lemon juiced
- 1 garlic clove
- 2 handfuls of coriander leaves
Instructions
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