Roast vegie & egg salad with tahini dressing
Preheat oven to 220C (200C fan-forced) and line a large tray with baking paper.
Arrange all the vegetables except the green beans on the tray and spray generously with olive oil.
Season with sea salt & freshly ground black pepper and cook for about 40 minutes or until vegetables are cooked through, checking and turning vegies as necessary.
Bring a small saucepan of water to the boil and cook the beans for three minutes. Using tongs, remove the beans into a bowl of iced water and leave for two minutes. Once cool, drain the beans and set aside.
Bring the water in the saucepan back to the boil and add the eggs. Cook eggs for six minutes, then drain them and transfer to a bowl of iced water for five minutes to cool before peeling.
To make the dressing, put all ingredients except the salt and pepper in a food processor or blend and process at high speed until smooth. Taste and add seasoning as desired.
Once the vegetables are cooked, remove from the baking tray and place in a serving bowl. Toss with green beans. Roughly chop or break the peeled eggs and scatter across the salad.
Drizzle with tahini dressing to serve.