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roast vegetable summer salad

what you need

1.5 kg mix of carrot, parsnips, beetroot, eggplant, zucchini, potato, sweet potato
3 tbsp olive oil
pinch sea salt
2 tbsp dried mixed herbs (we used Herbies Roast Vegetable Mix)
1 lemon
2 handfuls rocket leaves
dukkah (we used Gourmet Spice Blends “Australian Bush” Dukkah)

tahini dressing
1/4 cup olive oil
1/4 cup tahini
2-3 tbsp cold water
1/2 lemon, juiced
2 tsp mustard
2 tsp raw honey or maple syrup
sea salt & cracked black pepper, to taste

what to do

Preheat oven to 180°C.

Cut all the vegetables into rectangular, chip style shapes and place into a large bowl. Add the olive oil, salt  and dried herbs over the vegetables and, using your hands, stir until the vegetables are covered in oil.

Place the vegetables evenly onto 2 lined baking trays. Roast for approximately 40 minutes or until the vegetables are soft and golden brown.

Remove from the oven and cool slightly.

Place the vegetables in a large bowl and gently fold the rocket leaves through. Pile on a serving board.

Over the top of the salad, drizzle a little lemon juice (to taste), dollop tahini dressing and sprinkle the dukkah. Serve immediately.

tahini dressing

Place all ingredients, except water, in a bowl and combine, using a whisk, until blended thoroughly.

Add 2 tbsp cold water to the bowl, and whisk thoroughly.

Taste and add more lemon, if required.

If the dressing is too thick, add another tbsp of cold water.


Replace dukkah with activated sunflower seeds.



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