Jessica Holmes loves to cook with tahini, describing it as her favorite ingredient in Middle Eastern cuisine. Here she cooks up a dish composed of roasted vegetables on a bed of spinach and elevates it with a homemade tahini dressing. This is a web exclusive segment for KTLA's California Cooking.
Note: This recipe is just a guideline. Jessica’s cooking philosophy is all about having the freedom to adjust a recipe and improvise in the kitchen based on your personal preferences.
- 1 eggplant
- 1 large bulb or 2 small bulbs of fennel
- 1 cup tricolor carrots
- 1 red bell pepper
- 1 sweet potato
- olive oil
- 2 cups or half a container of spinach
- juice from half of a lemon
- 1 tablespoon salt
- 6 cherry tomatoes
To make the roasted vegetables:
- Preheat the oven to 400 or 415 degrees
- Chop up the eggplant, fennel, red peppers and sweet potatoes. Place those vegetables, along with the carrots, in a sheet pan. Drizzle with the olive oil, adding extra to the eggplant. Season with salt and pepper.
- Bake for about 40 minutes, turning vegetables over halfway through. You will know they are done when the edges of the vegetables appear browned.
To make the tahini dressing:
- Mix the tahini, lemon juice and salt.
- Thin the dressing out with some water.
- Place the roasted vegetables on top of the spinach. Drizzle the tahini dressing over the salad. Sprinkle with sesame seeds.
- Slice the cherry tomatoes in half and place on top of the salad for freshness,
Serves three to four people.