HONEY ROASTED ROOT VEG WITH HEMP-TAHINI SAUCE

MAKES

4 servings

PREPARATION TIME

Just over an hour including roasting time

STEP 1:

Preheat the oven to 200 °C.

STEP 2:

Prepare the vegetables – remove the skin and the seeds of the butternut and chop into cubes, chop the beetroot into cubes, and cut the fennel bulb into thin vertical slices.

STEP 3:

Add the veggies to a baking dish, and toss with the coconut oil, honey, and a sprinkle of salt and pepper. Roast for 40 minutes, or until tender.

STEP 4:

While your veggies are roasting, prepare your sauce by adding all of the ingredients to a blender and blending until smooth and creamy.

STEP 5:

Remove the veggies from the oven, drizzle generously with the Hemp-tahini sauce, and garnish with extra thyme, olive oil and salt as required.

• For the roasted veggies:
• 1 large butternut (about 1.5kg)
• 3 medium beetroots (about 675g)
• 1 large bulb fennel
• 1 chunk of coconut oil, melted
• 1 Tbs. honey
• Fine sea salt and freshly cracked black pepper

For the hemp-tahini sauce:

• 1 C warm water
• ½ C Hemp Seeds
• ½ C tahini
• 2 garlic cloves
• 1 lemon, juiced,
• 2 Tbs. olive oil
• 1 tsp. Salt

• Fresh thyme
• Additional fresh herbs of your choice
• Roasted pumpkin seeds