Ingredients
The following ingredients have 4 Servings
- 1/3 cup (80ml) olive oil
- 1 1/2 teaspoon ground cumin
- 1 teaspoon nigella seeds
- 2 teaspoon toasted sesame seeds
- 2 tablespoon honey
- 1 small cauliflower (1kg), trimmed, cut into florets
- 500 gram brussels sprouts, cut in half
- 1/4 cup (40g) pine nuts
- 2 tablespoon fresh coriander (cilantro) leaves
- 2 tablespoon fresh mint leaves
- 1/2 cup (90g) tahini
- 1/3 cup (80ml) lemon juice
- 1 clove garlic, crushed
- 1/4 cup (60ml) cold water
- 2 tablespoon finely chopped fresh coriander
- 2 tablespoon finely chopped fresh mint
Instruction
- Preheat oven to 220°C. Line an oven tray with baking paper.
- Combine oil, cumin, seeds and honey in a large bowl; season. Add cauliflower and sprouts; toss to combine. Place vegetable mixture on tray.
- Bake for 15 minutes or until vegetables are almost tender. Add nuts to tray; bake for a further 5 minutes or until nuts are golden and vegetables are tender.
- Meanwhile, make tahini dressing: Combine ingredients in a small bowl; season to taste.
- Serve vegetables topped with herbs and drizzled with tahini dressing.