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Hearty Veg Salad with Tahini Dressing

Recipes | December 13, 2016 | By

Hearty Veg Salad with Tahini Dressing

Jessica Kotlowitz


  • 360 g potatoes / baby potatoes
  • 360 g beetroot
  • 360 g diced butternut
  • 1 tablespoon olive oil
  • 1 sprig fresh rosemary
  • 40 g fresh rocket
  • ½ small tub pomegranate arils
  • A good grind salt and pepper

For the dressing

  • 4 tablespoons tahini paste
  • 4-6 tablespoons water
  • Juice of 1 lemon
  • 1 clove garlic (crushed)
  • 1 tablespoons nutritional yeast
  • Salt to taste


  • Preheat oven to 180’ Celsius
  • Dice potatoes and beetroot. Mix with diced butternut
  • Line a baking tray with baking paper and spread out the roasting veg on the tray.
  • Drizzle with olive oil and season with salt, pepper and rosemary.
  • Place in the oven to roast for about 75 minutes or until golden brown and cooked through.
  • In the meanwhile, prepare the dressing by adding all the dressing ingredients into a mixing bowl and stirring until completely combined. Add more water if needed - it should be the consistency of a creamy dressing sauce.
  • Put your rocket into your serving dish and top with the roasted veg and pomegranate arils
  • Drizzle with 2-3 tablespoon of dressing.
  • Serve warm or cold.