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About this recipe: Oven-roasted vegetables, tender and scented with garlic, make a chunky dressing that is great with wide noodles. A sprinkling of crunchy sunflower seeds adds texture.
*Crush a few saffron threads in a mortar using a pestle and add them to the roasted vegetables along with the tomato purée.
*Serve topped with sesame seeds instead of toasted sunflower seeds.
*Pumpkin seeds can also be used instead of sunflower seeds.
As well as all the benefits from the excellent mixture of vegetables in this dish, the sunflower seeds provide a useful source of iron, vitamin B1 and phosphorus.