This is one of those “use what you have, trust your instincts” recipes.
Roasted vegetables, warm spices, a tangy tahini-lemon sauce, and a final pop of sweetness from pomegranate seeds. It works as a hearty salad, a side dish, or a full meal if you add bulgur or couscous.
No fuss. Big flavor.
Ingredients
Roasted vegetables
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1 bag fingerling potatoes (about 680 g)
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1 squash, sliced (about 350–400 g)
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Dried sage — 1 tsp (1 g)
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Salt — 1 tbsp (18 g)
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Ground black pepper — 1 tsp (2 g)
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Freshly ground black pepper, to taste
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Olive oil — 20 ml (about 18 g)
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Dried Persian shallot powder — 1 tbsp (6 g)
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Crushed coriander seeds — 1 tsp (2 g)
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Green beans, trimmed and halved — 1 lb (450 g)
Tahini lemon sauce
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Lemon juice — 30 ml (from 1 lemon)
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Tahini — 1 tsp (5 g)
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Maple syrup or honey — 2–3 tsp (10–15 g)
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Mustard — 1 tsp (5 g)
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Olive oil — 50 ml (about 45 g)
Optional bulgur (to make it a full meal)
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Fine bulgur — 1 cup (170 g)
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Boiling chicken or vegetable stock — 1 cup (240 ml)
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Olive oil — 1 tsp (5 ml)
To finish
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Red onion, thinly sliced — 1 medium (150 g)
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Pomegranate seeds — 1 cup (170 g)
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Salt & pepper, to taste
Instructions
1. Roast the vegetables
Preheat the oven to 420°F (215°C).
In a large bowl, toss the potatoes and squash with olive oil, dried sage, salt, ground pepper, Persian shallot powder, and crushed coriander seeds.
Spread on a baking tray and roast for 45–50 minutes, until golden and tender.
Add the green beans during the last 12–15 minutes, toss gently, and return to the oven until just tender with a slight char.
2. Make the sauce
Whisk together lemon juice, tahini, maple syrup (or honey), mustard, and olive oil until smooth.
Taste and adjust — brighter, sweeter, or saltier as you like.
3. Optional bulgur
Place the bulgur in a heatproof bowl.
Pour over 1 cup (240 ml) boiling stock, cover, and let sit for 5 minutes.
Once absorbed, add a small drizzle of olive oil and fluff gently with a fork.
4. Assemble
In a large bowl, combine:
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Roasted vegetables
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Bulgur (if using)
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Sliced red onion
Pour the sauce over and mix gently.
Finish with pomegranate seeds, freshly ground black pepper, and season to taste.
Serving Notes
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Delicious warm or at room temperature
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Keeps well and tastes even better the next day
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Great on its own or alongside grilled chicken or fish
Simple ingredients, layered flavors, and lots of room to make it your own.
