Cumin‑roasted vegetables with tahini sauce

• large carrots3

  roughly chopped

• peeled raw beetroots3

  roughly chopped

• sweet potato↗1

  sliced

• red onion↗3

  sliced wedges

• cauliflower florets↗250g g
• cumin seeds↗1 tsp tsp
• rapeseed oil↗2 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp
• mint2-3 tbsp tbsp
• coriander2-3 tbsp tbsp
• canned chickpeas↗400g g
• hard‑boiled eggs2

  halved

• young spinach leaves↗100g g
• tahini↗3 tbsp tbsp
• crunchy peanut butter1 tbsp tbsp
• лимон↗1

  цедра та сік

• мелений коріандр↗1 tsp
• часниковий зубчик↗1

  дрібно натертий

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C convection/gas 6. Transfer all the vegetables to a large roasting tray. Add the cumin seeds, oil and balsamic vinegar, then toss. Roast for 45‑50 minutes until the veg are tender and slightly caramelised.

2. 2

   Meanwhile, whisk together the tahini and crunchy peanut butter with lemon juice, coriander, garlic and about 4‑5 tbsp water to make a dressing.

3. 3

   When the veg are done, let them cool slightly. Add the mint, coriander, lemon zest and chickpeas, then mix well.

4. 4

   If you’re using our Healthy Eating Plan, serve two portions now with the eggs, a drizzle of dressing and half the spinach, and keep the rest for another day without the eggs.