Left over roast vegetable salad

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

Tahini dressing

1 teaspoon minced garlic

2 tablespoons tahini

juice of ½ lemon

1 tablespoon water

salt and freshly ground black pepper, to taste


  1. Toss the salad ingredients together, then tip into your lunchbox.
  1. Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
  1. Pour the dressing over the salad just before serving and toss well.

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