Roasted butternut salad with creamy tahini dressing

Method

1. 1
   Dice the vegetables, making sure the butternut is nice and small so it cooks in time. Dress in olive oil, fresh thyme, smashed garlic, capers, salt and pepper. Roast at 200°C fan for 15-20 minutes, mixing halfway.
2. 2
   Make the dressing by whisking tahini with warm water, add in lemon juice, minced roasted garlic, olive oil and honey. Then finally whisk in the kefir. Season well with salt and pepper. Adjust to taste, adding more lemon juice or honey if needed.
3. 3
   To serve, plate a handful of rocket, a scattering of chickpeas, a portion of the roasted vegetable mix, feta, pomegranate and fresh parsley. Drizzle over a generous pour of tahini dressing and dive in.