Cumin-roasted carrot & cauliflower with green tahini dressingNew Recipes

Ideal for a picnic or barbecue, this hearty salad works as a vegetarian main or side dish. You could use tender whole new season carrots – just take the first 15 mins off the cooking time and roast with the cauliflower

  • Prep:15 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 244
  • fat 17g
  • saturates 2g
  • carbs 14g
  • sugars 0g
  • fibre 8g
  • protein 6g
  • salt 0.12g


  • 1kg carrots, scrubbed, trimmed and chopped into 3cm chunks
  • 3 tbsp olive oil
  • 1 tbsp honey (or use light brown sugar to make it vegan)
  • 1 tbsp cumin seeds
  • 2 tsp fennel seeds
  • tsp chilli flakes (optional)
  • 1 cauliflower, chopped into florets (approx. 500g), leaves kept and chopped into bite-size pieces
  • 60g rocket leaves
  • 100g tahini
  • 3 tbsp olive oil
  • 1 lemon , juiced
  • 1 garlic clove
  • 2 handfuls of coriander leaves


  1. First make the dressing. Tip the ingredients into a blender or mini chopper with a large pinch of salt and 6 tbsp cold water. Blitz to make a smooth (or as smooth as possible) dressing, taste for seasoning and set aside. Will keep chilled for up to two days.

  2. Heat the oven to 220C/200C fan/gas 8. Tip the carrots into a bowl with 2 tbsp of the olive oil, the honey, cumin and fennel seeds, some seasoning and chilli, if using. Line 2 shallow roasting trays with baking parchment and divide the carrots between both. Roast for 15 mins until starting to caramelise. Remove from the oven and add the cauliflower florets and leaves in amongst the carrots making sure all the veg is coated in the glaze, then drizzling over the remaining olive oil. Roast for 30 mins, tossing once, until the everything is tender and sticky. Leave to cool to room temperature. Will keep covered for a day.

  3. If you’re taking this outdoors, scrape the veg into a container and take the rocket leaves and dressing in separate containers. Just before you're ready to eat, toss the rocket through the root veg, then drizzle over the dressing, leaving some to serve on the side.

Suggested recipes from this collection...