I love those few weeks of the year when Spring bursts onto the scene. Suddenly there are warmer days when the sun beams over tiny budding plants, daffodils line the verges with their frilly yellow faces, and heavy Winter coats seem to silently work their ways to the back of the cupboard.
It’s times like this that you need recipes for all weather and roasted vegetable salads are just the ticket. There’s minimum effort involved and the end result are these wonderfully crisp, chewy and sweet vegetables ready to be smothered in a light yoghurt dressing and creamy roasted garlic.
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Prep time: 65 minutes
For the salad:
1 small sweet potato
1 tsp fennel seeds
1 whole garlic bulb
3-4 thyme sprigs
salt and pepper
For the dressing:
2 tbsp tahini (white sesame paste)
4 heaped tbsp Greek yoghurt
Preheat your oven to 180 degrees Celsius.
Cut the vegetables into even 2cm wide batons and place in a large roasting pan along with the whole garlic bulb.
Sprinkle over the fennel seeds and thyme, season well with salt and black pepper and splash a little olive oil over before placing in the hot oven for an hour or until the vegetables are soft on the inside and just a little charred around their crispy edges.
To make the tahini dressing, combine the tahini, yoghurt, lemon and salt in a bowl and whisk until well combined. Serve on the side with the sweet roasted garlic cloves.
Onions, potatoes – any firm vegetables.
Toasted almond flakes.
While this can be eaten as a main course salad, it would make the perfect accompaniment to roast chicken or pork.