Course: Salads
Preparation Time: 20 minutes
Cooking Time:25
Total Time: 45 minutes
Serves: 4
Ingredients:
- 150g broccoli, cut into small florets, any large stems to be cut into small pieces
- 2 courgettes, cut into half, then cut 1cm thick slices
- 2 cloves garlic, peeled and finely chopped
- 2 tbsp olive oil
- ¾ tsp rock salt, more can be added as per taste
- ½ tsp finely ground pepper
- 1tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp of red chilli flakes ( optional)
- 125g cherry tomatoes, halved
- 1 can chickpeas, drained & patted dry in a kitchen paper
- 30 g pine nuts
- 150g baby spinach
For the dressing:
- 2 tbsp tahini
- Juice of 1 lemon
- 15g parsley, chopped coarsely
- Few large mint leaves
- A couple of tablespoon of water if required
Method:
- Preheat the oven at 200 °C/gas 6.Transfer the broccoli, courgette and garlic to the roasting tray or tin. Pour over oil, salt, cumin, turmeric, and chilli flakes and combine so that vegetables are coated nicely. Spread these in a single layer and roast for 12-15 minutes, tossing halfway through.
- Add the chickpeas to the roasting tin along with the pine nuts and stir through. Roast for a further 4-5 minutes, until the vegetables are tender, and chickpeas have warmed through.
- For the dressing, take a small bowl, add tahini, lemon juice, a little salt, half of the parsley and mint leaves.
- Transfer the cooked vegetables to a bowl and combine with tomatoes, remaining herbs and spinach leaves. These leaves may wilt slightly which is fine.
- Before serving, dressing should be poured over the vegetables.
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