Roasted Veggie Salad with Miso Tahini Dressing

A roasted veggie salad that is sure to be on a weekly rotation! Substitute really any of your favourite veggies, grain and crunchy, nutty topping. Add grilled chicken, fish or tofu to make the dish a main meal or if you are craving more protein. The Miso Tahini Dressing is the real star of the show, and we always make extra to use on leafy salads or to add to grilled fish or veggies.

Miso, a Japanese condiment typically made of fermented soybeans is as rich in umami as it is in nutrients contributing to stronger immunity and improved digestion. Frankly obsessed with all things miso at the moment, we’re adding it to soups, stews, sauces and dressings to enhance the flavour and add an umami punch. Similarly, tahini, a paste made from toasted and ground sesame seeds, is on our list of must-have pantry staples. It is highly nutritious, packed with vitamins, minerals and heart healthy, anti-inflammatory antioxidants as well as beneficial fatty acids including omega-3 and omega-6. So combining miso and tahini is a no-brainer when it comes to flavour and nutrition!

We love using certified organic Melrose tahini, a 100% Australian family-owned and operated business, and certified organic miso paste from Umami Pantry, also made in Australia with 100% Australian ingredients and organic.

 

Time: 35 minutes

Yields: 4-6 serves

Ingredients

• 1 red onion cut into wedges
• 1 fennel bulb (reserve fennel fronds for garnish), sliced into bite-sized pieces
• ½ butternut pumpkin, cut into chunks
• 6 radishes, sliced in half
• 1 capsicum, deseeded and cut into bite-sized pieces
• Sea salt and fresh ground pepper to taste
• Extra virgin olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon tamari
• ½ cup (approximately 200g) cannellini beans (drained)
• 1/2 cup walnuts, lightly toasted and roughly chopped
• 1/2 cup brown or black rice
• 1 and ¼ cup water
• 2 cups baby spinach leaves
• Miso Tahini Dressing (see here for recipe)

 

Method

1. Preheat oven to 200°C
2. Place veggies in a bowl and drizzle with extra virgin oil olive, turmeric, cumin, sea salt and freshly ground pepper. Toss to combine and place on a baking tray. Make sure that all veggies are in a single layer. Use two baking trays if necessary. Roast for approximately 20 Minutes.
3. Toast the walnuts by spreading them on a separate baking tray and putting them in the oven with the veggies for approximately 5 minutes or until they have slightly browned. Remove them and once cooled, roughly chop them.
4. While veggies are roasting, place rice, water and tamari in a pot and bring to a boil. Reduce the heat and let simmer for 25 minutes. Remove from heat and let sit, covered for another 5 minutes. Add the beans and gently mix to combine.
5. Arrange in individual bowls or one large bowl or platter if serving as a side dish. Place spinach first, spread a layer of rice and beans. Scoop roasted veggies over, sprinkle with walnuts, fennel fronds and a bit more salt and pepper to taste.
6. Drizzle Miso Tahini Dressing generously over the salad.

 

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