When I’m cooking roast vegetables for dinner, I always make sure I cook extra, so I’m guaranteed leftovers to use in my lunch the next day. Substitute toasted pine nuts or almonds if you don’t have cashew nuts.
200 g (7 oz) left-over roast vegetables, such as carrot, pumpkin (winter squash), parsnip, potato, sweet potato and beetroot (beets), sliced or cut into bite-sized pieces
2 large handfuls of baby English spinach leaves
small handful of parsley leaves, roughly chopped
30 g (1 oz) cashew nuts, roughly chopped
2 teaspoons sumac
1 teaspoon minced garlic
2 tablespoons tahini
juice of ½ lemon
1 tablespoon water
salt and freshly ground black pepper, to taste
- Toss the salad ingredients together, then tip into your lunchbox.
- Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
- Pour the dressing over the salad just before serving and toss well.
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