Turmeric and Tahini Traybake


A healthy dinner recipe that’ll be sure to please the whole family!

Prep time: 50 mins
Cook time: 40 mins


  • 2 tbsp avocado, olive or coconut oil
  • 2 tins of chickpeas, drained and rinsed
  • 1 medium head of cauliflower, chopped
  • 3 large carrots, peeled and chopped
  • 2 tsp cumin
  • 1 tsp turmeric
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp cinnamon
  • **coriander for garnish


  • 3 heaping tbsp tahini
  • 1-2 tbsp Willy’s ACV, depending on desired tang.
  • 1-5 tbsp hot water
  • Salt + pepper to taste


  1. Start by heating the oven to 200C and lining a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower, chickpeas and carrot along with the oil, salt and spices. 
  3. Arrange in a single layer on the baking sheet and bake for 35-40 minutes, or until the vegetables are soft and golden and the chickpeas are slightly crunchy.
  4. To make the sauce, whisk together the tahini and ACV. It will firm up, but that’s okay. Slowly add 1 tbsp of hot water at a time, whisking after each one, until you get a thick, soft and creamy, pourable sauce.
  5. Spoon the traybake into a bowl and top with a generous drizzle of the tahini sauce.
Turmeric and tahini traybake recipe

For this recipe, we recommend:

  • Organic Live apple Cider vinegar
    Organic Live Fire Cider Apple Cider Vinegar 500ml
    £7.40£40.00 incl VAT
  • Organic Live Apple Cider Vinegar with Honey & Turmeric
    Organic Live Turmeric & Honey Apple Cider Vinegar 500ml
    £7.40£40.00 incl VAT
    Organic Live Apple Cider Vinegar 500ml
    £7.40£40.00 incl VAT