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Roasted Vegetable Salad with Tahini Dressing

April-August: Courgette, red pepper, aubergine, red onions roasted in chilli flakes, fennel seeds & olive oil, drizzled with lemony, maple tahini dressing.

Sept- March: Butternut squash; red onions; carrots & beetroot roasted in chilli flakes, fennel seeds & olive oil, drizzled with lemony, maple tahini dressing.

Contains: Sesame 

Serves 10-12

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Roasted Vegetable Salad with Tahini Dressing
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Edit your hamper
Edit your hamper

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