Picnic Tray Bake With Citrus, Harissa & Tahini #AD

Picnic Tray Bake With Citrus, Harissa & Tahini

This is just the type of dish that I crave at a street party or park picnic. You can have this as a seasonal veggie main or serve it alongside a bbq. It’s packed full of goodness with the added bonus that the beans make this a hearty salad. Not to mention, that I used lots of organic ingredients from Whole Foods which really takes it up a notch in quality and taste! I often add a seed or nut mix to salads for extra crunch as well as fibre. It keeps well in a Tupperware for the day and the sauce can be stored in a jam jar and mixed in when needed. #ad

Looking for more veggie recipes? Check these out.

Vegan

Serves 4

Ingredients:

4 tbsp olive oil

220g carrots, sliced lengthways into equal pieces

500g baby potatoes, halved

225g cherry tomatoes, halved

330g asparagus, sliced lengthways

220g broccoli florets/spears

400g cooked cannellini beans

Handful mint leaves

Handful coriander leaves

Handful flat leaf parsley leaves

2 tbsp dried oregano

5 tbsp mix seed mix, lightly toasted for 2mins in a frying pan

For the Pepper Tahini sauce:

4 tbsp tahini paste

6 tbsp extra virgin olive oil

Zest and juice of 1 lemon

Zest and juice of 2 juicy limes

1-2 tsp harissa paste, to taste

8 tbsp water

1 tbsp apple cider vinegar, optional

1 tbsp maple syrup

Salt

Add carrots, tomatoes and potatoes into one large baking tray. Toss the asparagus and broccoli into a second baking tray. Season with salt, pepper, oregano and 4 spoons olive oil. Mix together and place into a 190C degree oven. Roast greens for 15-20mins until soft and 30-35mins for the other tray.

In a bowl whisk together the tahini ingredients and taste to check the seasoning.

Toss the herbs and cannellini beans with the roast veg.

Add to a large platter and sprinkle over seeds and sauce.

Watch me make the recipe here.