Roasted Vegetable Salad + Tahini Dressing

Mmmmm! This dressing served me very well over the course of a busy week.  Mixed up and ready in the fridge it was fabulous drizzled over all sorts of things from the pictured selection of vegetables to a quick salad for dinner.  It also meant I didn't have to look far for something easy and tasty to eat when walking through the door in the afternoons wanting to eat the leg off a chair and that meant not making any rash  decisions out of hunger that I would regret. Try it, you won't be disappointed.  If anything it is truly convenient.

For Vegetables

Prepare whatever vegetables you have on hand ( i had carrot, broccoli and zucchini)  I tend to crank up the griller section of my oven and put a selection of vegetables cut into smallish size pieces under that along with a coating of coconut oil.  Keep your eye on them however as they do burn quickly if left unattended. 

I would think that steamed vegetables would also be tasty with this dressing

For Dressing

Adapted from Daily Raw

I like my dressings quite sharp so I have changed the original recipe to use only half the suggested amount of sesame oil.  Original recipe calls for 4 T Sesame Oil so if you prefer it a little more mellow then add in an additional 2 Tbs.  

2 Tbs Tahini

4 Tbs Fresh Squeezed Lime Juice

2 T Sesame Oil 

2 Tbs Sesame Seeds

1 tsp sea salt

Place all ingredients in a jar and shake well to combine

Add desired amount to roast vegetables and enjoy!