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Roast veg with eggs and tahini dressing in a lunchbox

Cumin roast veg with tahini dressing

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A star rating of 4.3 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Get all five of your 5-a-day in one super-healthy packed lunch, bursting with nutrients including calcium, folate, fibre, vitamin C and iron

  • Healthy
  • Vegetarian
Nutrition: per serving (with eggs)
HighlightNutrientUnit
low inkcal447
fat23g
saturates4g
carbs39g
sugars20g
fibre15g
protein22g
salt0.5g
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Ingredients

  • 3 large carrots , roughly chopped
  • 3 peeled raw beetroots , roughly chopped
  • 1 sweet potato , sliced
  • 3 red onions , cut into wedges
  • 250g cauliflower florets
  • 1 tsp cumin seeds
  • 2 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp chopped mint
  • 2-3 tbsp chopped coriander
  • 400g can chickpeas
  • 2 hard-boiled eggs , halved
  • 100g young spinach leaves

For the dressing

  • 3 tbsp tahini
  • 1 tbsp crunchy peanut butter
  • 1 lemon , zested and juiced
  • 1 tsp ground coriander
  • 1 garlic clove , finely grated

Method

  • STEP 1

    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.

  • STEP 2

    Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.

  • STEP 3

    When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.

  • STEP 4

    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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2019

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A star rating of 4.3 out of 5.14 ratings
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