2 carrots, peeled, chopped
1 sweet potato, peeled, chopped
1 broccoli, cut into florets
1 cauliflower, cut into florets
1 tbsp. olive oil
4 hard-boiled eggs
2 tbsp. olive oil
¼ cup (60ml) tahini
1 cup (25g) parsley & coriander, chopped
1 clove garlic
½ lemon, juice only
½ tsp. saltwater
1. Preheat the oven to 425F (220C). Boil eggs to your liking.
2. Arranged the chopped vegetables on a tray lined with baking pepper. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
3. In the meantime, prepare the dressing. Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.
4. To serve, divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.