Serving: 4
Prep Time: 5 min
Cook Time: 25 min


  • 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


  1. Preheat the oven to 200° C
  2. Place the vegetables in two roasting trays and sprinkle with the pepper and 2 tablespoons of the olive oil
  3. Roast for 20-25 minutes until the vegetables are tender and starting to caramalised at the edges
  4. Meanwhile make the dressing by whisking together the remaining olive oil, garlic, tahini and lemon juice
  5. Scatter the watercress over a large platter and top with the roasted vegetables
  6. Pour over the dressing, sprinkle with the walnuts and chives and serve