Roast vegetables with tahini dressing

Vegetables, such as parsnips, potatoes, carrots and purple sprouting brocolli
One tablespoon tahini
Juice of one large lemon
Two tablespoons of oil, preferably nut or olive oil
One clove of garlic, minced
Four tablespoons water
Salt and pepper
A handful of fresh parsley
  • Chop up the vegetables to similar sized, small pieces
  • Place in a roasting dish, drizzle with olive oil and mix well.
  • Season and roast for around 40 minutes at 180 degrees
  • Make the tahini dressing by mixing the oil, lemon juice, garlic and tahini in a jam jar. Shake hard and season.
  • Pour dressing over the hot vegetables and sprinkle with parsley.