Roast Veggie Salad with Butter Beans


2 tbsp olive oil  

4 cloves garlic, unpeeled

1 tsp sea salt and cracked pepper

1 red onion, peeled and quartered

1 cup of Jap pumpkin, roughly chopped (skin on)

1 cup sweet potato, cut into chunks

1 cup button mushrooms, left whole

4 baby beetroot, scrubbed clean (skin on)

2 carrots, chopped (skin on)

1 400g can of butter beans

2 cups baby spinach

1 handful of thyme, left whole  

1 tbsp lemon or lime rind

1 tsp olive oil and balsamic vinegar

2 lemon cheeks


1 cup plain yoghurt

2 tbsp tahini, hulled

1 clove garlic chopped with a pinch of salt

1 lemon, juiced

A pinch of white pepper



Combine veggies, oil and seasoning in a baking pan and mix well. Roast, turning once at 200°C for 30-40 min or until the veggies are tender.  Let cool slightly. In a mixing bowl, combine the veggies, legumes, greens, herbs, and rind.  Dress with a little olive oil and balsamic vinegar. For the sauce, whisk all the ingredients together until the consistency of thickened cream. You may need to add a little water. Be sure to stir the tahini in the jar before using it as the oil separates. Serve the warm salad with dollops of tahini/yoghurt sauce and garnish with lemon cheeks.