Moroccan Style Roasted Vegetable Salad with a Tahini Dressing

oliveandmango.com

Cynthia Mason

subheading: For the salad:

2 small sweet potatoes, peeled and cut into chunks (Sub Pumpkin or squash)

2 red onions, peeled and cut into wedges

1 large parsnip, peeled and cut into chunks (Sub radish)

2 large carrots, peeled and cut into chunks

4 green onions, cut into 2cm lengths

2 tbsp of olive oil

2 tbsp of dried harissa seasoning powder

Salt and pepper to taste

100 g bag of baby spinach

1 cup of dried apricots, chopped into bite size pieces (I used Metro Irresistible brand) OMIT

½ cup of chopped pumpkin seeds (I used Metro Irresistible brand)

½ cup of pomegranate seeds

¼ cup of feta, crumbled

subheading: For the dressing:

2 tbsp of tahini paste

Juice of 1 lemon

4 tbsp of Greek yoghurt

Small bunch of mint, finely chopped (approx 1 tbsp)

Salt and pepper to taste

Note: Ingredients may have been altered from the original.

Directions at oliveandmango.com

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