This vibrant salad combines roasted pumpkin, beetroot, and crispy herbs with a tangy lemon tahini dressing, offering a delightful mix of flavors and aromas. It's hearty enough to satisfy even meat lovers and makes a perfect dish for buffets.
Preheat the oven to 200°C (gas mark 6) and line two baking trays with greaseproof paper.
Mix the tahini dressing ingredients, adding water gradually until it reaches the desired consistency, then set aside.
Scoop out the pumpkin seeds and fibers from the pumpkin, then peel or cut off the skin. Cut the flesh into bite-sized wedges.
Clean the pumpkin seeds under running water using a sieve.
Place the pumpkin seeds in a saucepan, cover with water, bring to a boil, and simmer for 10 minutes. Drain and transfer to a baking tray.
Sprinkle the seeds with a pinch of salt and roast for 5 minutes until golden and fragrant.
Peel and cut the beetroots and onions into bite-sized wedges and halve the radishes.
Spread the vegetables on the other lined tray without overlapping. Drizzle with olive oil and sprinkle with salt, thyme, sage, and tarragon.
Roast the vegetables for 25 minutes, turning halfway through, until softened. Watch closely during the last 5 minutes to avoid overcooking.
Place the roasted vegetables in a bowl and toss with spinach and the toasted seeds.
Serve the salad with the tahini dressing on the side.
