Saturday, February 18, 2012

Roasted Vegetable Salad + Tahini Dressing


Mmmmm! This dressing served me very well over the course of a busy week.  Mixed up and ready in the fridge it was fabulous drizzled over all sorts of things from the pictured selection of vegetables to a quick salad for dinner.  It also meant I didn't have to look far for something easy and tasty to eat when walking through the door in the afternoons wanting to eat the leg off a chair and that meant not making any rash  decisions out of hunger that I would regret. Try it, you won't be disappointed.  If anything it is truly convenient.

For Vegetables

Prepare whatever vegetables you have on hand ( i had carrot, broccoli and zucchini)  I tend to crank up the griller section of my oven and put a selection of vegetables cut into smallish size pieces under that along with a coating of coconut oil.  Keep your eye on them however as they do burn quickly if left unattended. 

I would think that steamed vegetables would also be tasty with this dressing

For Dressing
Adapted from Daily Raw

I like my dressings quite sharp so I have changed the original recipe to use only half the suggested amount of sesame oil.  Original recipe calls for 4 T Sesame Oil so if you prefer it a little more mellow then add in an additional 2 Tbs.  

2 Tbs Tahini
4 Tbs Fresh Squeezed Lime Juice
2 T Sesame Oil 
2 Tbs Sesame Seeds
1 tsp sea salt

Place all ingredients in a jar and shake well to combine
Add desired amount to roast vegetables and enjoy!
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4 comments:

  1. I too love tahini dressing over roast vegetables. It has been awhile since I've made it though, so thanks heaps for the reminder!

    ReplyDelete
  2. I tend to like my dressing a little sharp as well so this is perfect.

    ReplyDelete
  3. Yum, this salad sounds delicious!

    ReplyDelete
  4. I'm with you on keeping the dressing extra zingy - great healthy and nutritious dressing which I can imagine would go well with a garden salad too.

    ReplyDelete

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