This is an easy but delicious lunch idea with Mexican twists here and there. We have been big fans of mixing chipotles in adobo with tahini and continue to discover more ways to include this combo in our meals. The flavours just work so well together. This salad is perfect warm or cold.
Chipotle-Tahini Dressing
-1 whole Chipotle in Adobo, finely chopped
-1 garlic clove, crushed
-2 to 3 tbsp lemon juice (to taste)
-2 tbsp tahini
-2 tbsp extra virgin olive oil
-1 tbsp water (or more for consistency)
-salt to taste
1 Whisk in a small bowl all the ingredients, adding gradually the lemon juice, adjusting to your taste. Add more water for a runnier consistency. Add salt to taste.
Roasted Veggie Salad
-1/2 large sweet potato, diced into even-sized chunks
-½ cauliflower, chopped into florets
-½ large aubergine, chopped
-olive oil
1 Set the oven to 180C
2 Arrange the sweet potato on a baking tray and drizzle with a little bit of olive oil and Adobo Seasoning. Toss until everything is nicely coated. Bake for 15 minutes.
3 Remove the baking tray from the oven and add the cauliflower and aubergine, toss and distribute evenly on the tray. Add a bit more olive oil if needed as well as a light shake of Adobo Seasoning. Return the tray to the oven and bake for 10 more minutes or until the veggies are cooked and starting to blister.
4 Once the veggies are done, let them cool down for 5 minutes, transfer them to a bowl and dress with the Chipotle-Tahini dressing while still warm.
Cannellini Beans Relish
-250g cannellini beans, drained and rinsed
-1 shallot, finely diced
-2 tbsp extra virgin olive oil
-1 tbsp red wine vinegar
-2 tbsp lemon juice
-1 tsp honey
-salt and pepper to taste
1 Start by whisking the shallot, olive oil, red wine vinegar, lemon juice, honey, and salt and pepper to taste. Taste and adjust seasoning. Once ready, toss the cannellini beans until evenly coated.
Notes
- You can use potatoes, butternut squash, carrots, onions, or any other veggies for this salad.
- Using the air fryer is great for this recipe. We roasted our veggies at 180C for 15 minutes total, adding the cauliflower and aubergine in the last 6 minutes.
To Serve
1 Serve the roasted veggies with a lovely topping of cannellini beans. If you need spice in your life, we can’t recommend enough our Spicy Lime Sauce here! The flavours just go so well together! We just added a sprinkle of roasted, salted peanuts to it for consistency. Don’t forget a few coriander leaves too!
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