Autumn Roast Veg Salad with Tahini Dressing Recipe

How to make Autumn Roast Veg Salad with Tahini Dressing


  1. Preheat the oven to 180°C (or 160°C fan-forced). Place the cauliflower and butternut pumpkin  into a large mixing bowl and toss with enough oil to coat the vegetables. Season well with salt and pepper and tip onto 2 large baking sheets, spacing the vegetables well apart.
  2. Bake for 25 minutes then scatter over the chick peas and drizzle with a little more oil. Bake for a further 15 minutes or until vegetables are coloured and chick peas are a little crispy.
  3. You may need to swap the oven trays over halfway through to get an even colouring. Set aside to cool.
  4. Meanwhile, place the pecans on a small oven tray lined with baking paper. Top with the maple syrup and chilli flakes and season with salt. Toss to coat and bake for 10 minutes until caramelised.
  5. Make your own tahini dressing by lightly pan-frying sesame seeds, on low heat, for 4-5 minutes until lightly coloured. Place sesame seeds in blender. Add 4 tablespoons of olive oil. Purée until smooth and creamy. If too thick in consistency, add extra tablespoon of oil. Scrape into a bowl and season with salt. Taste test for seasoning. Can be stored in an airtight container in the fridge for up to 6 months.
  6. When salad is ready to serve, place a frying pan over a medum-high heat and fry the halloumi slices in a little oil until nicely browned on both sides.
  7. Place the roasted vegetables and chick peas into a large mixing bowl with the kale and apple. Add tahini dressing to taste and tip into a serving bowl.
  8. Top with the pecans and halloumi and sprinkle with the pomegranate seeds. Add another drizzle of dressing and serve.

Tip: You can substitute the butternut for kent pumpkin. To save time (and a cooking step), try swapping the pan-fried halloumi with marinated fetta.

Recipe: Courtesy of Colleen, ALDI Test Kitchen