| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | Salad |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 617 |
| Fat | 30g |
| Saturates | 4g |
| Protein | 19g |
| Carbs | 70g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Halve the spring onions, carrots, courgettes and cherry tomatoes and separate the cauliflower florets. Place all the vegetables on a large baking tray and add 1 tbsp of the olive oil and season with salt and pepper. Roast for 30-40 minutes, or until tender and slightly caramelised. Place in the fridge until cool.
Cook the rigatoni according to the package instructions. Drain and toss with 2 tbsp olive oil. Refrigerate until cool.
To make the dressing, combine the tahini, 1 tbsp olive oil, garlic, lemon juice, salt and pepper in a food processor. While the motor is running, drizzle the cold water into the feed tube until you have a creamy but still loose consistency.
Toss all the ingredients together and place on a serving dish.
Sprinkle with the sesame seeds and micro greens.
