A hearty, dairy free roasted vegetable salad that tastes delicious and is filling enough to eat as a main meal. This recipe is gluten free, nut free, egg free and vegan.
Prepare pumpkin by removing skin and seeds and then dicing. Transfer to a baking dish, drizzle in olive oil and toss to coat evenly. Spread out evenly across the base of the baking dish.
800 grams Kent pumpkin, 3 tablespoons olive oil
Remove tops and bottoms from beetroot, then peel and cut into wedges. Transfer to a seperate baking dish, drizzle in olive oil and toss to coat evenly. Spread out evenly across the base of the baking dish.
500 grams beetroot, 3 tablespoons olive oil
Remove tops and bottoms from squash and slice into .5cm thick pieces. Transfer to a seperate baking dish, drizzle in olive oil and toss to coat evenly. Spread out evenly across the base of the baking dish.
300 grams yellow squash, 3 tablespoons olive oil
Add squash, beetroot and pumpkin trays to oven and bake for 55 minutes.
Meanwhile add pepitas and sunflower seeds to a baking tray and place in oven for 15 minutes.
¼ cup pepitas, ¼ cup sunflower seeds
Once the vegetables have roasted for 55 minutes, remove the squash and beetroot trays from the oven and leave the pumpkin in for a further 10 minutes.
While the vegetables and seeds are roasting, prepare the dressing. Add tahini, olive oil, lemon juice, honey, pinch of salt and garlic to a small bowl. Whisk until the ingredients are well combined and the dressing is smooth and creamy-like.
1 tablespoon tahini, 2 teaspoons honey, pinch sea salt, 80 millilitres extra virgin olive oil, 1 small garlic clove, 60 millilitres lemon juice
Once the vegetables have all cooled to room temperature, assemble the salad. To assemble, spread lettuce leaves across the base of a large serving platter. Top with seeds, roasted vegetables, lentils, olives and then more seeds. Top with fresh dill and drizzle in the tahini dressing.
150 grams mixed lettuce leaves, 400 gram tinned lentils, ½ cup green olives
Notes
This recipe provides enough dressing to lightly dress the salad as there is a lot of flavour from other elements of the salad. For a more liberal dressing, double the ingredients for the dressing. Excess dressing can be kept in a sealed jar in the fridge for 7 days. If making this salad for meals throughout the week, refrain from dressing until the day of eating. Nutrition facts are based on this salad serving 4 main meals.