Recipes

For the roasted vegetables

• 400 g butternut squash, diced

• 2 medium carrots, cut diagonally

• 1 small cauliflower, cut into florets

• 1 red onion, cut into wedges

• 1 red bell pepper, cut into chunks

• 1 courgette (zucchini), cut into half-moons

• 2–3 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• Salt and freshly ground black pepper

For the tahini sauce

• 3 tbsp tahini (sesame paste)

• Juice of 1 lemon

• 1 small garlic clove, finely grated

• 4–6 tbsp cold water

• 1 tbsp olive oil

• A pinch of salt

For the garnish

• 2 tbsp pomegranate seeds

• A handful of fresh parsley or coriander (cilantro), finely chopped

• 2 tbsp toasted almonds or pumpkin seeds

• A pinch of chilli flakes (optional)

1. Preheat the oven

Preheat the oven to 200°C (180°C fan).

Cut all the vegetables into roughly equal-sized pieces. Place them in a large bowl and toss with the olive oil, cumin, smoked paprika, cinnamon, salt and pepper.

2. Roast the vegetables

Spread the vegetables out on a large baking tray, making sure they are not too crowded.

Roast for approximately 30–40 minutes, turning halfway through. The butternut squash and carrots should be tender, while the cauliflower and onion should develop beautifully golden, caramelised edges.

Keep an eye on the courgette and bell pepper, as they may cook a little faster.

3. Make the tahini sauce

Combine the tahini, lemon juice, garlic, olive oil and a pinch of salt.

Gradually add the cold water, stirring continuously until you have a smooth, creamy sauce. Taste and add a little extra lemon juice or salt if needed.

4. Serve and garnish

Arrange the warm roasted vegetables on a large serving platter. Drizzle the tahini sauce over the vegetables or serve it on the side.

Sprinkle with the pomegranate seeds, fresh herbs and toasted almonds or pumpkin seeds. Add a pinch of chilli flakes for a subtle kick of heat, if desired.