Roasted Summer Vegetable Bowl

This dish is full of flavour and extremely versatile. If your short of a variety of produce, play around and swap for anything else you've got surplus of.

INSTRUCTIONS

Place the chickpeas into a sieve drain and rinse with running water. Use a clean tea towel to dry the chickpeas. Set aside.

Drain and rinse the lentils and set-aside ensuring to remove as much water as possible.

Slice the capsicum into strips. Scrub the carrots clean, remove the tips and tops & slice lengthwise down the middle.

Place the chickpea carrots and capsicum into a bowl and season with cumin, paprika, olive oil salt and pepper. Transfer from the bowl on to a non-stick tray and place into the oven at 200 degrees for 25 minutes. At the halfway mark give the mixture a stir around to ensure even cooking.

Trim the asparagus & cut into bite site pieces. Wash the leeks thoroughly, discard the roots, discard the dark green leaves. Slice lengthwise. Place the leek & asparagus on a separate tray drizzle with olive oil salt & pepper. Bake in the oven at 200 degrees for 12 minutes.

TO MAKE THE DRESSING

Add the tahini paste, maple syrup, salt, pepper lemon juice or (orange juice) to a bowl. Wisk in 50ml warm water slowly until a smooth creamy  pourable dressing forms. Taste, add more maple syrup for sweetness or lemon juice if you desire.

To assemble add the lentils, chickpeas, capsicum, carrots, leeks, and asparagus to a bowl, add a generous hand full of freshly torn basil leaves. Pour in the tahini dressing mix well and serve.

MADE TOO MUCH?

Leave in a tupperware in the fridge for a delicious lunch for tomorrow. Eat within 3 days.