This delicious roasted carrot and parsnip salad is tossed in a rich and creamy tahini dressing. Best eaten warm or at room temperature, this dish is perfect for lunch or a light dinner.
This recipe is so simple. First, the vegetables are roasted in the oven with some olive oil, then mixed with a can of butter beans (for extra plant-based proteins) and tahini dressing. You can prepare the tahini dressing while the carrots and parsnip are in the oven. Make sure you adjust the seasoning and thickness of the dressing to suit your own taste.
If you prefer a non-vegan option, you can substitute the dairy-free yoghurt with some conventional yoghurt and the maple syrup with honey.
I like to serve this roasted carrot and parsnip salad with plenty of freshly chopped coriander (you can substitute with fresh parsley) and a handful of pumpkin seeds on top.
This was one of the two dishes we had on repeat during the first lockdown, so I am very glad that I finally get to share it with you. The other is my Carrot Top Pesto below which brightened up our pasta dishes.