This dressing will blow your socks off. It’s so simple and transforms so many things to another level. You can roast any veg you have. I used baby carrots, cauliflower and tender-stem broccoli but asparagus, parsnips, fennel, eggplant, beans, anything goes!
It’s so packed with flavour, so a little goes a long way. Just adjust your desired consistency with water. Some days I like the dressing thick to coat hot roasted aubergine, but other days I like it thinner to drizzle over leftover veggies.
1. Pre-heat oven to 190°C fan OPTIONALIngredients
Instructions
2. Lay veggies in a single layer in an oven tray, drizzle with oil, season with salt and pepper
3. Roast until charred and slightly crispy. If you have several veggies on the same try, then keep an eye on them as they will have different cooking times
4. In a mixing bowl, mix tahini, soy, chilli sauce, and mirin
5. Add a few splashes of water to your bowl and whisk
6. Add water to your desired consistency
7. Taste. Add sugar and more chilli sauce if desired
8. Pour over or mix with roasted vegetables.
Garnish with: Sesame seeds, coriander, red chillis, salad seeds or spring onions.