Colourful roast vegetables with tahini dressing Recipe - Better Homes & Gardens Australia
Enjoy a burst of flavours with colourful roast vegetables and tahini dressing. A healthy and vibrant dish perfect for any meal.
Ingredients
- 650g Japanese pumpkin, skin on, cut into wedges
- 750g kipfler potatoes, scrubbed, halved lengthways
- ½ large cauliflower (approx 500g), cut into large florets
- 2 Tbsp olive oil
- 2 Tbsp Moroccan seasoning
- 2 packets pre-cooked baby beets, cut into wedges
- 1/2 cup Greek yoghurt
- 2 Tbsp tahini
- Zest and juice of 2 small lemons
- ¼ cup parsley leaves
- Seeds of 1 large pomegranate
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