Ingredients
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
Topping options:
fresh thyme
additional fresh herbs of your choice
roasted pumpkin seeds
Method
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.
