1. Preheat the oven to 200c and line a baking tray
  2. Cut the Japanese eggplant in quarters lengthways and lay on the tray along with the zucchini and cauliflower florets.
  3. In a small dish, combine tamari, garlic and ginger powder and the sesame seeds. Using a silicon pastry brush, brush the mixture over the eggplants until all covered.
  4. Spray the cauliflower and zucchini with coconut oil and sprinkle with Mingle seasoning ‘Sahara’ blend. Roast for 20 minutes
  5. Add beans and broccoli to the tray and cook for a further 5-10 minutes until tender. Remove from the oven
  6. Meanwhile, make the tahini dressing by combining the tahini with the lemon juice in a jar and add the boiling water one tablespoon at a time shaking vigorously until the desired consistency is formed. (I like it thin enough so that I can drizzle it)
  7. To make the salad, put down a bed of spinach, then add eggplant, broccoli, cauliflower, zucchini, beans, cabbage, 1/4 an avocado, salmon (drained) and fermented veg. Drizzle with tahini dressing and BOOM! Taste your unicorn!

Roasted too much veg? Use it in a salad for tomorrow’s lunch!