Ingredients
Roasted carrot & pumpkin
Tahini-yoghurt dressing
Seasoning
Method
1.Preheat the oven to 220°C. Toss the vegetables in olive oil and scatter over a baking dish. Season with Moroccan spice mix or sumac, and salt and pepper.
2.Roast for 25 to 30 minutes. Check to ensure the vegetables are tender.
3.Place the hot vegetables on a large platter. Allow to cool to room temperature while you make the tahini-yoghurt dressing by combining all the ingredients together. Then drizzle the dressing over the vegetables, season and top with microgreens and mint. Serve. Makes ¾ cup dressing.