Roasted vegetable salad with a tahini based dressing
Drizzle carrots and broccoli florets with olive oil, salt and pepper
Wash carrots and dry very well, roast in oven at 180C for 30 minutes
After 5 minutes in the oven, add the broccoli and roast for 25 minutes.
Make the dressing, mixing olive oil, lemon and tahini, season with salt.
Leave the roasted vegetables to cool down slightly, mix with the fresh vegetables and parsley, and drizzle over them the dressing.
Top with pistachios and parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1301g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 872 | ||
Calories from Fat: 472 (54%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 52.4g | 70 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 245.9mg | 8 % | |
Potassium 3880.3mg | 102 % | |
Total Carbohydrate 92.5g | 27 % | |
Dietary Fiber 33.2g | 133 % | |
Sugars, other 59.3g | ||
Protein 39.1g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 872
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.