- 3 large carrots, roughly chopped
- 3 peeled raw beetroots, roughly chopped
- 1 sweet potato, sliced
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 3 red onions, cut into wedges
- 250g cauliflower florets
- 1 tsp cumin seeds
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2-3 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2-3 tbsp chopped coriander
- 400g can chickpeas
- 2 hard-boiled eggs, halved
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g young spinach leaves
For the dressing
- 3 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 tbsp crunchy peanut butter
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp ground coriander
- 1 garlic clove, finely grated
Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
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