Recipe | Roasted vegetables + miso tahini salad

— Words & recipe by Two Raw Sisters, SALAD

The miso tahini dressing we use for this salad is the best dressing ever.

It will turn any boring salad into an incredible one so we encourage you to use the salad ingredients as a rough guideline only.

For example, use other vegetables that are cheap and in season at the time, use a different grain and/or whatever canned legume you have at home.

Then if you only have seeds, use them instead of walnuts. This dressing will have your back and will take you a long way in your home cooking career.

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Recipe — Roasted vegetables + miso tahini salad

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Serves 4 

INGREDIENTS —

1 large kūmara, cut into chunks 

2 red capsicums, cut in half and seeds removed 

1 fennel bulb, thinly sliced widthways 

1 red onion, sliced into wedges

oil

1 tsp ground turmeric 

1 tsp ground cumin 

pinch of Sea salt 

½ cup brown rice 

1 ¼ cup of water 

1 tbsp tamari

1x 400g can butter beans, drained and rinsed 

4 stalks kale, stalks discarded and leaves finely chopped 

¾ cup walnuts, toasted and roughly chopped 

Miso Tahini: 

3 tbsp tahini 

1 tsp apple cider vinegar

2 tsp miso paste 

water, to loosen 

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METHOD —

Preheat the oven to 200C (400F)

Place the kūmara, capsicums, fennel and red onion to a baking tray (or two trays if crowded). Drizzle with some oil and sprinkle over the turmeric, cumin and sea salt. Toss to combine. 

Roast for 20-25 minutes, then turn the oven onto to the grill function and grill for 5 minutes. Remove from the oven and allow to cool slightly. 

While the vegetables are cooking, place the brown rice, water and tamari in a pot and bring to the boil. Reduce to a simmer and cook for 25 minutes. Remove from the heat and allow it to sit for 5 minutes. Add the butter beans and gently toss to combine.

To make the miso tahini, place all of the ingredients in a small bowl. Mix until well combined and has a smooth, creamy consistency. (Store dressing in an airtight container in the fridge for up to 2 weeks.)

Add the brown rice mixture, kale and walnuts to the trays of roasted vegetables and gently toss everything together. Transfer to a platter, drizzle with the Miso Tahini and serve.

Leftovers will keep in an airtight container in the fridge for up to 4 days.

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