Summer Veg Grain Bowl

Summer Veg Grain Bowl

serves 2

For the dressing:

3 tbsp tahini

1 tbsp lemon juice

3 tbsp water

1 tsp dijon

1 small green onion

salt and pepper

2 cups of summer vegetables such as zucchini, peppers, beans, tomatoes etc.

1 cup of cooked grain such as quinoa, couscous, rice etc.

3 cups of leafy greens

1/4 cup toasted seeds/nuts, such as sunflower seeds, pepitas, almonds etc.

A handful of herbs for garnish, such as parsley, cilantro or basil

Make the dressing: add all ingredients to a blender except salt and pepper and blend until smooth. Season with salt and pepper to taste and add more water to thin the dressing out if necessary.

Arrange the vegetables on parchment (or silicone matt) lined pans. Drizzle them lightly with olive oil and season with salt and pepper, then roast in an oven at 375°F for about half an hour or on a grill over medium heat for about 7-10 minutes until tender and taking on some colour.

Divide the leafy greens, cooked grain and roasted veg between two bowls and top with dressing, seeds/nuts and herbs.