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.
Ingredients
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
Directions
- 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.
Share this page
BUMP&baby
BUMP & baby is New Zealand’s only magazine for pregnancy and early babyhood. Our team of mums and mums-to-be understand what it’s like to be pregnant in this connected age, and that’s why BUMP & Baby online is geared toward what pregnant women and new mums really want to know.
Other articles of interest
What to do (and not do) during labour
This one’s for your birth companion – anyone whom you’re planning to have in the delivery room while you’re in labour and giving birth needs to read it.
Pregnancy symptoms… For dads!
Thought it was just mums-to-be who get morning sickness, gain weight, and have mood swings? Dubbed “Couvade syndrome”, pregnancy symptom-sharing by dads-to-be is far more common than you may realise.
