Name: Cumin roast veg with tahini dressing
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
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; 3 tbsp tahini; 1 tbsp crunchy peanut butter; 1 lemon zested and juiced; 1 tsp ground coriander; 1 garlic clove finely grated

Roast veg with eggs and tahini dressing in a lunchbox

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.