Tell me how to make Veggie Roast And Tuna Salad.
Here's a recipe for Veggie Roast And Tuna Salad:

Ingredients:

Salad Dressing:

• 2 teaspoons tahini
• 1 1/2 teaspoons harissa paste
• 1 1/2 teaspoons pomegranate molasses
• 1 tablespoon brine, from pickled olives
• salt, as needed

Salad Ingredients:

• 1 cup tuna, canned
• 1 red bell pepper, cubed
• 2 1/2 cups brussels sprouts, cut into halves
• 1 tablespoon olive oil
• 1 tablespoon Za’atar spice mix
• 2 teaspoons balsamic vinegar
• salt, to taste

For Garnish:

• 1 handful fresh parsley
• 2 teaspoons Za’atar
• 2 teaspoons balsamic vinegar
• 1 teaspoon red chili flakes
• 2 cloves garlic, cut into thin slivers
• 1 shallot, sliced thin
• 2 teaspoons caper
• 1 tablespoon olive oil
• 3/4 cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt

Instructions:

1. Roast the brussel sprouts and bell pepper with za’atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
2. Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
3. Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
4. Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za’atar spice mix and red chilli flakes.

Enjoy your Veggie Roast And Tuna Salad!