Roast squash & carrots with peanut dressing & zingy herbs

This is exactly the type of dish I love to make and eat – Simply some roast veg to enhance it’s natural flavour then add layers of dressing and toppings to bring the veggies to life and create multiple textures and flavours.

And my peanut sauce is such a delicious addition to any roast veg (or crispy tofu) it’s already delicious, but then with the additional zingy herby dressing with lime – ooh so good! Then top with some toasted sesame seed gomashio for crunch and then some cooling and fresh shaved cucumber – I love it, I hope you do too.


Much love
Niki xxx

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Info

 

  2 servings
  20 minutes preparation time
  1 hr cook time

Ingredients

  • 8 carrots topped and chopped up is very large

  • 1 medium butternut squash sliced lengthways

  • 2 tbsp olive oil

  • Big pinch sea salt

  • Black pepper

     

To make the peanut dressing

  • 1 tbsp tamari

  • 1 tbsp toasted sesame oil

  • 6 tbsp coconut milk

  • 1 tsp maple syrup

  • 1 tsp brown rice vinegar

  • 1 tsp brown rice miso

  • 3 tbsp chunky peanut butter

  • 1/2 tsp garlic granules

  • 1/2 tsp Chilli flakes

For the Herby sauce

  • 2 big handfuls Coriander

  • 2 big handfuls Mint

  • Juice 1 Lime

  • 8 tbsp Coconut milk

  • 1/2 tsp Chilli flakes

  • 1/2 tsp Salt

     

Gomashio

  • 4 tbsp white Sesame seeds

  • 2 tsp black sesame seeds

  • 1/2 tsp sea salt

     

Toppings

  • Shaved cucumber

  • Herbs – Mint and coriander

Directions

For the roast veg; 
 
  1. Pre heat your oven to 180c 
     
  2. Place the veg on a baking tray and coat in olive oil, salt and pepper. 
     
  3. Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times. 
To make the peanut sauce; 
 
  1. Add  the ingredients to a large bowl or mason jar and mix well to combine. 
     
For the Herby sauce; 
 
  1. Add all the ingredients to a mini chopper or blender and blitz to combine.
     
To make the Gomashio
 
  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
     
To serve; 
 
  1. Drizzle or toss the veg with the peanut sauce, top with the herby dressing, gomashio, shaved cucumber and fresh herbs.

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