Roasted Veg With Caribbean Dressing Food

CARIBBEAN SALAD WITH HONEY LIME DRESSING

Steps:

• Layer salad greens, pineapple, mandarin orange segments, cranberries, cilantro and green onion between 4 plates or in a large bowl.
• To make the honey lime dressing, add all of the ingredients to a food processor and pulse until smooth.
• Drizzle dressing over the salad.
• Sprinkle Chia seeds and sesame seeds over the top.
• Top with black beans or desired protein.

ROASTED VEG WITH CARIBBEAN DRESSING

Steps:

• Preheat oven to 425 degrees.
• Peel the veg that need peeling. Cut up your veg into chunks, slightly larger than bite sized. Keep the harder veg to one side.
• Make the dressing by whisking the ingredients together in a bowl - or better yet, process until smooth in a blender or food processor. Set aside.
• Parboiled route: Cook the harder veg briefly in plenty of lightly salted boiling water for about 2 minutes. Drain well. Combine all of the veg together, along with the dressing -- tossing well to coat. Place the veg in a single layer on a large, lightly oiled, baking sheet. Bake, stirring every 15 minutes or so, until all of the veg are tender - about 45 minutes.
• Not parboiling: Bake the veg in sequence. Start by preparing a large baking tray with a light coating of oil. Place the potatoes (white potatoes) and carrots (or other hard veg) on the tray and bake for 15 minutes. Add the sweet potatoes, if using, and cook for another 15 minutes. (You're now at 30 min mark). Remove from the oven and transfer to a large bowl - adding in the rest of your veg and tossing with the dressing. Spread back onto the baking tray in a single layer and return to the oven - baking until all veg are tender, about 45 minutes. (You're now at 1hr 15). Stir occassionally to prevent sticking and watch closely for burning.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.