Roasted Parsnips and Carrots with Cumin and Green Tahini Dressing

This is a simple dish to serve as the main event (perhaps adding a little feta, green salad and some good, crusty bread) or as a lovely side to roast chicken, turkey, fish or meat. If you can get hold of some different coloured, heritage carrots, then this makes the dish look extra special.

serves 6

INGREDIENTS

600g parsnips, peeled and halved lengthways (or quartered if they are particularly big)
600g carrots, peeled & halved lengthways
1 tsp cumin seeds
2 tbsp olive oil
salt and pepper

For the dressing:

2 tbsp tahini
1 lemon, juiced
1 handful fresh coriander
1 handful baby leaf spinach
1 clove garlic, peeled and crushed
6 tbsp water
a pinch of salt

To serve:

1 handful coriander leaves, roughly chopped
½ lemon, zested

STEP-BY-STEP

Heat the oven to 200°C.

Put the parsnips, carrots and cumin seeds into a roasting dish. Drizzle with olive oil and add a pinch of salt. Mix well, then roast for 20 minutes. Using a spatula, flip them over and roast for a further 15 minutes or so, until cooked through and starting to go crisp and golden at the edges.

To make the tahini dressing, put all of the ingredients into a blender and mix well until smooth and creamy. You’re aiming for a thick pouring consistency. Add a little more water if needed.

To serve, drizzle the dressing over the vegetables and grate a little lemon zest on top (if using) and add a few fresh, torn coriander leaves.