Preheat oven to 180°C for 15 minutes
Place sweet potatoes, parsnips, and beetroot in 28cm Sauté Pan and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste.
Roast vegetables for 40 minutes, or until tender, turning occasionally.
In a large bowl, place all the roasted vegetables, rocket, basil leaves, lemon zest, and lemon vinaigrette and toss gently to combine. Place on serving plates.
Whisk the Tahini dressing ingredients together and drizzle over the salad or serve separately on the side.
Sprinkle salad with cayenne pepper.
Scatter with roasted almonds and serve immediately.
Dressing: See our recipes for Tahini dressing and lemon thyme vinaigrette
