Roast spring veg and white bean salad with green tahini
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Roast spring veg and white bean salad with green tahini
Creamy-textured white beans pad out this vibrant and seasonal salad – serve it as part of an alfresco feast or as a light spring lunch
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
470Kcal
Fat
30gr
Saturates
10gr
Carbs
23gr
Sugars
11gr
Fibre
14gr
Protein
20gr
Salt
2.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 400g Chantenay carrots, trimmed
- 1 x 240g pack radishes, trimmed
- 3 tbsp olive oil
- 2 x 100g packs asparagus tips, halved on the diagonal
- 1 x 570g jar Bold Bean Co organic white beans (or 2 x 400g tins cannellini beans), drained and rinsed
- 1 x 60g pack rocket
- 1 x 200g pack feta
For the green tahini dressing
- 75g tahini, stirred
- zest of 1 lemon and juice of ½
- ½ x 20g pack dill, fronds picked
- ½ x 30g basil, leaves picked
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, toss the carrots and radishes in 1½ tablespoons of the oil and season. Spread over a large baking tray and roast for 30 minutes. In the same bowl, toss the asparagus in ½ tablespoon of the oil and season. Add to the tray for the final 10 minutes, until everything is tender. Set aside to cool for 20-30 minutes.
- Meanwhile, for the dressing, put the tahini in a high-speed blender or small food processor with 60ml water, the lemon zest and juice and most of the herbs. Blend to a smooth sauce, adding a little extra water, if necessary, until drizzling consistency; season.
- In a large bowl, combine the roasted vegetables, beans, rocket and remaining oil. Arrange on a large serving platter. Generously spoon over some of the green tahini dressing (stir in a splash of water if it has thickened up) and crumble over the feta. Scatter with the reserved herbs and serve the remaining dressing in a bowl on the side.
