Cumin roast veg with tahini dressing

The root veg in this dish provide nutrient-dense carbs, replenishing glycogen stores, along with phytonutrients and antioxidants for healthy skin.

SERVES 4 PREP 10 mins COOK 45-50 mins EASY V 3 large carrots, roughly chopped 3 peeled raw beetroots, roughly chopped

1 sweet potato, sliced

3 red onions, cut into wedges 250g cauliflower florets

1 tsp cumin seeds

2 tbsp rapeseed oil

1 tbsp balsamic vinegar

2-3 tbsp chopped mint

2-3 tbsp chopped coriander 400g can chickpeas 2 hard-boiled eggs, halved 100g young spinach leaves For the dressing

3 tbsp tahini

1 tbsp crunchy peanut butter 1 lemon, zested and juiced 1 tsp ground coriander 1 garlic clove, finely grated

1 Heat oven to 200C/180C fan/ gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin, oil and balsamic, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.

2 Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.

3 When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well. Serve two portions now with the eggs, some dressing and half the spinach, then save the remainder for another day without the eggs.

GOOD TO KNOW WITH EGGS healthy • low cal • calcium • folate • fibre • vit c • iron • 5 of 5-a-day PER SERVING 477 kcals • fat 23g • saturates 4g • carbs 39g • sugars 20g • fibre 15g • protein 22g • salt 0.5g

GOOD TO KNOW healthy • low cal • calcium • folate • fibre • vit c • iron • 5 of 5-a-day

PER SERVING 393 kcals • fat 17g • saturates 2g • carbs 39g • sugars 20g • fibre 15g • protein 13g • salt 0.2g