Falafel Roast Vegetable Salad Platter | Meatland

Note that salad ingredients are suggestions only - don't be scared off by my very full list - and you can adapt this colorful dish to your own tastes.

Baby leaves
Shredded red cabbage
Carrots, cut in long, thin sticks
Zucchini, cut in long, thin sticks
Eggplant, cut in cubes or sticks OR baby mushrooms
Baby tomatoes, halved
Baby potatoes, halved
Canned whole corn spears, drained
Avocado, sliced
Cucumbers wedges (lightly cooked green beans are nice too)
Falafel balls (store bought for ease)
Toasted pita chips OR spiced chickpeas (Notes)
Tahini dressing (Notes)

1: Place carrots, zucchini, eggplant, baby tomatoes, corn spears and potatoes on a tray, toss with olive oil, season well and cook at 180 C till vegetables are soft and beginning to turn golden. Store at room temperature till ready to serve.
2: Place baby leaves, red cabbage and cucumber on a large serving platter, add roasted vegetables and whole or halved falafel if large.
3: Arrange pita chips around the edges - or toss over toasted chickpeas - and drizzle over tahini dressing.

COOK'S NOTES: To make your tahini dressing, whisk together 1/3 cup tahini paste with 1/3 cup water, 1/4 cup lemon juice, 1 teaspoon crushed garlic, 1/2 teaspoon cumin, 1/2 teaspoon hot paprika or chilli flakes and 1/2 teaspoon salt. Add extra water if too thick. To make toasted pita chips, split pita in half, cut into wedges and brush with olive oil. Sprinkle over oregano and bake till golden. Alternatively, toss canned chickpeas with a little olive oil, salt and pepper and paprika and oven bake till toasted. Vegetables are best not refrigerated before serving if possible but they can be if necessary. Feel free to adapt this recipe any way you like.