Dukkah Roasted Cauliflower and Tahini Noodles

Serves 2.

Ingredients:

• 100g rice noodles
• 1/2 cauliflower, cut into florets
• 1 tbsp olive oil
• Pinch of salt
• 2 1/2 tbsp dukkah
• 1/4 butternut squash, cut into chunks
• 1 tbsp olive oil
• 2 spring onions, chopped horizontally at an angle into slivers
• 1 small handful of coriander, roughly chopped
• 1 small handful of mint, roughly chopped

For the tahini dressing:

• 2 tbsp tahini
• 1 clove garlic, crushed
• 1 knob ginger, peeled and crushed
• 2 tbsp tamari
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp maple syrup
  

Method:

1. Preheat the oven to 180 degrees celsius.
2. Cook the noodles according to the packet instructions and leave to cool.
3. Mix all the sauce ingredients together for the tahini sauce and mix half through the noodles until coated.
4. Cut the cauliflower into florets. Drizzle with olive oil and salt. Add 2 tbsp dukkah and roast in the oven for 20 minutes.
5. Toss the squash in olive oil, salt and pepper. Roast in the oven for 25 minutes with the cauliflower until the squash is soft throughout.
6. Plate the noodles first and top with the cauliflower, squash and then scatter over the fresh herbs and spring onions. Drizzle over the rest of the tahini, toss together and enjoy!
   

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