ROASTED CAULIFLOWER & BRUSSELS SPROUTS

SERVES 4

INGREDIENTS

½ cup olive oil

1½ tsp ground cumin

1 tsp nigella seeds

2 tsp toasted sesame seeds

2 Tbsp honey

1 small cauliflower (1kg), trimmed, cut into florets

500g Brussels sprouts, trimmed and halved lengthways

¼ cup pine nuts

2 Tbsp coriander leaves

2 Tbsp mint leaves

TAHINI DRESSING

½ cup tahini

⅓ cup freshly squeezed lemon juice 1 clove garlic, crushed

¼ cup cold water

2 Tbsp finely chopped coriander 2 Tbsp finely chopped mint

1 Preheat oven to 220°C. Line an oven tray with baking paper.

2 Combine oil, cumin, seeds and honey in a large bowl and season. Add cauliflower and sprouts and toss to combine. Place vegetable mixture on tray.

3 Bake for 15 minutes or until vegetables are almost tender. Sprinkle vegetables with pine nuts and bake for a further 5 minutes or until pine nuts are golden and vegetables tender.

4 Meanwhile, make tahini dressing by combining ingredients in a small bowl and seasoning to taste.

5 Top vegetables with coriander and mint leaves, drizzle with tahini dressing and serve on their own or with warmed flatbread.