Mix and match any vegetables that you have and combine with this creamy tahini date sauce. This recipe makes for a super easy weeknight dinner that is delicious and wholesome.

Ingredients:

1 cup sliced mushrooms
1 head of asparagus trimmed and cut into 2- inch pieces
1 carrot sliced
1 potato, chopped roughly
1 red onion, sliced and separated

Sauce:

1 1/2 tbsp tahini
4 fresh pitted Medjool dates
1 tsp high quality dijon mustard
1 ½ tbsp 1 lemon
2 tbsp hot water
¼ tsp kosher salt
2 garlic cloves, crushed
1 tsp hemp seeds

Ingredients:

1. Preheat the oven to 220C fan bake.
2. Spread potatoes and carrots in a single layer onto a baking sheet and roast for 20 minutes.
3. Turnover and add the onion, mushroom, and asparagus. Roast for a further 15 minutes or until golden brown.
4. Whilst the vegetables are baking in a mixing bowl add tahini, dates, dijon mustard, lemon, hemp seeds, salt, garlic and water to a blender and mix on high speed until completely smooth. 
5. Plate vegetables on a serving dish. Add the tahini date sauce on the side or drizzle over the top.
6. Enjoy!

Serves 2