Recipe: Roast vegetable salad with tahini and yoghurt dressing

Roast vegetable salad with tahini dressing. Photo / Babiche Martens

Serves 4

• ½ cup pearl barley
• 200g pumpkin, peeled, cut into 2cm chunks
• 2 parsnips, peeled and cut lengthways
• 200g baby carrots
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp paprika
• 2 Tbsp olive oil
• 1 red onion, sliced
• 100g baby spinach
• Salt and pepper, to season

Dressing
• 125g natural yoghurt
• 2 Tbsp lemon juice
• 1 Tbsp tahini
• 1 tsp runny honey
• 1 clove garlic, crushed
• 2Tbsp chopped parsley

1. Heat oven to 180C. Place the pearl barley in salted boiling water and cook for 25 minutes or until soft. Set aside.

2. Line an ovenproof tray with baking paper and add the pumpkin, parsnip and carrots. Mix to coat with the cumin, coriander paprika and oil. Place in the oven for 15 minutes, then add the onion and cook for a further 20 minutes or until the vegetables are soft. Remove and cool.

3. To make the dressing, combine the yoghurt, lemon juice, tahini, honey, garlic and parsley in a small bowl. Mix well.

4. Toss the vegetables through the spinach and pearl barley. Place on a serving platter and season with salt and pepper. Drizzle over the dressing.

- VIVA