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Roasted Winter Vegetables and Watercress Salad Recipe

Dec 22, 2019
By
John
ROASTED WINTER VEGETABLES AND WATERCRESS SALAD
Serving: 4
Prep Time: 5 min
Cook Time: 25 min
Ingredients
- 3 parsnips, peeled and cut into bite-size pieces
- 250g (5oz) butternut squash, cut into bite-size pieces
- 250g (3 1/2 oz) Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
- 3 tablespoons TIANA® Fairtrade Organics Odourless cooking butter (melted)
- 2 garlic cloves, crushed
- 2 tablespoons tahini paste
- Juice of 1 lemon
- 40g (1 3/4oz) watercress
- 2 tablespoons toasted walnuts
- 1 tablespoon chopped chives
- Freshly ground black pepper
Method
- Preheat the oven to 200° C
- Place the vegetables in two roasting trays and sprinkle with the pepper and 2 tablespoons of the olive oil
- Roast for 20-25 minutes until the vegetables are tender and starting to caramalised at the edges
- Meanwhile make the dressing by whisking together the remaining olive oil, garlic, tahini and lemon juice
- Scatter the watercress over a large platter and top with the roasted vegetables
- Pour over the dressing, sprinkle with the walnuts and chives and serve