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.