Veggies Tahini Flow

Veggies Tahini Flow

Roasted vegetables layered with herbed warmth and finished with a silky Cilantro Flow tahini drizzle.

PREP TIME COOK TIME
15 minutes 30–35 minutes
Yields: 4 servings

Ingredients

4 carrots, cut into thick sticks
2 zucchini, cut into thick sticks
2 bell peppers, cut into strips
1 large onion, cut into wedges
3 tbsp olive oil
to taste Brisca Herb 'n' Salt
1 tsp dried oregano
½ tsp dried thyme
½ cup tahini
½ cup water
¾ cup Brisca Cilantro Flow
plenty Brisca Cilantro Flow (for plating)
2 tbsp fresh herbs, chopped (parsley or cilantro)

Instructions

1

Prep Vegetables: Cut carrots and zucchini into thick sticks, bell peppers into strips, and onion into wedges.

2

Roast: Toss vegetables with olive oil, Brisca Herb 'n' Salt to taste, oregano, and thyme. Spread evenly on a baking tray and roast at 200°C for 30–35 minutes until tender and slightly caramelized.

⏱ 30–35 minutes 🌡 200°C
3

Make Tahini Flow: In a bowl, whisk together tahini, water, and ¾ cup Brisca Cilantro Flow. Season with Brisca Herb 'n' Salt to taste. Whisk until smooth and creamy.

4

Sauce Moment: Spread the roasted vegetables onto a serving platter. Spoon the tahini mixture generously over the top. Finish with a light drizzle of Brisca Cilantro Flow and scatter fresh herbs.

Notes

If the tahini mixture feels too thick, add additional water gradually and whisk until you reach your desired consistency.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["veggies","cilantro-flow","herb-n-salt","roasted","salad","ramadan-day-five"]