![Roasted Carrot & Parsnip Salad [vegan] The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/11/Roasted-Carrot-Parsnip-Salad-vegan-v8-©-The-Flexitarian-300x300.jpg)
Roasted Carrot & Parsnip Salad [vegan]
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.
Equipment
bowl
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g carrots
- 400 g parsnips
- olive oil
- 400 g can butter beans
FOR THE TAHINI DRESSING:
- 2 Tbsp tahini
- 100 g dairy-free yoghurt
- 1 garlic clove grated
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 4-5 Tbsp lemon juice
- 3-5 Tbsp water
- 3-4 tsp maple syrup
- 1/2 tsp salt
TO SERVE:
- fresh coriander
- handful of pumpkin seeds
Instructions
- Preheat oven to 200C/fan 180C/gas 6.
- Peel carrots and parsnips and cut into 5cm [2 inches] long thin sticks.
- Spread carrots and parsnip on two separate baking tray. Drizzle with some olive oil. Cook for 30-35mins until cooked. Tossed from time to time so the vegetables do not burn.
- In the meantime make the tahini dressing by mixing together tahini, yoghurt, garlic, ground cumin, ground coriander, lemon juice, water, maple syrup and salt. Adjust seasoning and thickness to suit your own taste.
- Once the vegetables are cooked, remove any excess olive oil. Add drained butter beans to the vegetables. Toss the vegetables and beans in the tahini dressing with a generous amount of chopped coriander leaves and a handful of pumpkin seeds. Serve straight away.
Nutrition
Calories: 276kcalCarbohydrates: 50gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 726mgPotassium: 1027mgFiber: 13gSugar: 14gVitamin A: 16740IUVitamin C: 30mgCalcium: 144mgIron: 3mg