Roast butternut squash, aubergine, red peppers, onions and garlic are brilliant as a warm salad on soft green lettuce leaves with huge dollops of yoghurt tahini dressing.
Miraculous ingredients: fresh rosemary, soft round green lettuce, full fat whole milk Greek yoghurt, tahini
Roast vegetable warm salad with a yoghurt tahini dressing
Ingredients
½ butternut squash, seeds and skin removed and chopped into large chunks
1 red pepper, seeded and cut into 6 slices
1 aubergine, cut into thick slices approx. 2cms
1 brown onion, peeled and quartered
2 whole peeled garlic cloves
2 sprigs of fresh rosemary
4 tablespoons of extra virgin olive oil
Coarse sea salt to taste
1 round green soft lettuce, washed and leaves torn
Fresh herbs; parsley, mint, chives, torn and chopped
Yoghurt tahini dressing
2 tablespoons full fat whole milk yoghurt, Greek is good
1 tablespoon tahini
1 garlic clove, finely grated
1 tablespoon lemon juice
1 tablespoon water
Method
Preheat your oven to 220C (electric fan oven) while you prepare the vegetables.
Spread the cut vegetables onto a large roasting tray, scatter with rosemary and garlic, then pour on the olive oil and sprinkle with sea salt (I use about ½ teaspoon). Mix well and place in the hot oven.
The vegetables will take about 45 minutes to roast, but set the timer to beep every 20 minutes to take the roasting tray out and turn the vegetables so they do not burn.
While the vegetables are roasting put all the ingredients for the yoghurt tahini dressing in a bowl and mix well with a whisk.
Place the torn lettuce leaves on a large platter and drizzle with a little olive oil.
Once the vegetables are ready, put them on the lettuce, dollop with the yoghurt tahini sauce and scatter with the fresh herbs.
Preparation time 15 minutes, cooking 45 minutes, 2 adult portions, 2 children portions
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