Warm Winter Salad & Tahini Dressing

Who said salads were just for summer? When the weather cools down and the lettuce in your fridge starts looking a little uninspired, it’s time to shake things up. This Warm Winter Salad is your new go-to for cosy, nourishing meals that still tick the "healthy-ish" box. Packed with roasted winter veg—think cauliflower, fennel, and sweet carrots—and given a flavour boost with chickpeas and our Avohaven Herbalicious salt, it’s hearty enough to stand on its own.

But the real hero here? That tahini dressing. Creamy, nutty, and zingy with lemon, it pulls everything together and takes this salad from “just another tray of roast veg” to something truly special. Add a sprinkle of dukkah, a handful of greens, and a touch of fresh dill, and you've got yourself a winter salad worth getting excited about—no iceberg required.

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Warm Winter Salad & Tahini Dressing

Ingredients:

For the roasted veg:

1 head cauliflower, cut into small florets

2–3 large carrots or parsnips, peeled and cut into thick diagonal slices

1 fennel bulb, cored and cut into wedges (about 1cm thick)

1 red onion, sliced into chunky wedges

1 can chickpeas (400g), rinsed, drained, and patted dry

2–3 tablespoons olive oil

2 garlic cloves, finely minced (or 1 teaspoon granulated garlic)

2 teaspoons ground coriander

2 teaspoons sumac (optional, but recommended for tang)

1 teaspoon Avohaven Herbalicious salt

½ teaspoon cracked black pepper

Zest of 1 lemon

To serve:

A couple of handfuls baby spinach or rocket

Everyday Tahini Sauce (see note below)

3–4 tablespoons dukkah (or 2 tablespoons za’atar)

3–4 tablespoons fresh dill, chopped

A squeeze of lemon juice

Chilli flakes (to taste)

Instructions:

Preheat the oven to 220°C (fan 200°C). Line one or two large baking trays with baking paper.

In a large mixing bowl, toss the cauliflower, carrots (or parsnips), fennel, red onion, and chickpeas with the olive oil, garlic, coriander, sumac (if using), Herbalicious salt, pepper, and lemon zest. Mix well until evenly coated.

Spread the mixture in a single layer on the prepared trays. Roast for 15 minutes, then give everything a good toss and rotate the trays. Roast for a further 10–15 minutes, or until the vegetables are tender and lightly crispy on the edges.

While the veg roasts, prepare your Tahini Sauce (recipe below). Thin it out with a little warm water so it’s drizzle-able.

When ready to serve, transfer the roasted veggies to a large serving platter. Scatter over the baby spinach or rocket and toss through the veggies.

Drizzle generously with the tahini dressing, then sprinkle over dukkah or za’atar. Finish with fresh dill, a squeeze of lemon juice, and a light sprinkle of chilli flakes.

Tahini Dressing

In a small bowl, whisk together:

¼ cup tahini

2 tablespoons lemon juice

1 garlic clove, minced

Pinch of salt

2–4 tablespoons warm water (add gradually until desired consistency)