A delicious autumnal salad with roasted veggies and tahini yoghurt. This one is packed with polyphenols, which are rocket fuel for your gut microbes.
Polyphenal Salad with Roasted Carrots & Cauliflower
4.5
0
Notes
35 mins cook
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Serves
2
Purple Carrot
Purple Cauliflower
Garlic Clove
Yoghurt
Tahini
Lemon
Radicchio
Pumpkin Seed
Fresh Parsley
Olive Oil
Serves
2
Purple Carrot
Purple Cauliflower
Garlic Clove
Yoghurt
Tahini
Lemon
Radicchio
Pumpkin Seed
Fresh Parsley
Olive Oil
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Step 1.
Heat the oven to 180°C fan.
Step 2.
Roughly chop up your carrots and cauliflower and place on a tray with the unpeeled garlic cloves, a drizzle of olive oil and a sprinkle of salt. Roast for 25-30 mins, turning halfway.
Step 3.
In a bowl, mix together the yoghurt, tahini, roasted garlic, a pinch of salt and a squeeze of lemon.
Step 4.
Separate your radicchio leaves and roughly chop your parsley.
Step 5.
Spread your tahini yoghurt mixture onto a plate and top with the roasted vegetables, radicchio, pumpkin seeds and fresh parsley (you can use any fresh herbs you like).
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