Salads
Roasted broccoli, courgette & chickpea salad with tahini dressing
This is one of those recipes where the roasting tin does all the hard work for you. A little prep, followed by a brief spell in the oven with spices, results in tender, flavour-packed veg. The roasted veg is then tossed with baby spinach, tomatoes and herbs and served with a nutty tahini dressing.
Ingredients
- 1 courgette, cut into 1cm-thick slices on the diagonal
- 150g tenderstem/purple sprouting broccoli, any larger stems cut in half lengthways
- 1 clove garlic, peeled & finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 125g cherry tomatoes, halved
- 1 lemon, halved
- 15g parsley, finely chopped
- 6 large mint leaves, finely shredded
- 2 tbsp tahini
- 1 tin chickpeas, drained & patted dry
- 20g pine nuts
- 150g baby spinach
Method
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Step 1
Preheat your oven to 200°C/Gas 6.
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Step 2
Transfer the courgette, broccoli and garlic to a roasting tin. Sprinkle over the paprika, cumin, turmeric and add cayenne pepper to taste. Pour over 2 tbsp of oil and season. Toss to coat the vegetables, spread out in a single layer and roast for 10-12 mins, tossing halfway through, while you continue.
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Step 3
Add the tahini to a small bowl. Pour over 1tbsp of lemon juice and enough water to make a pourable dressing (approx.1-2 tbsp). Add more lemon juice and season, both to taste. Stir through half the parsley.
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Step 4
Add the chickpeas to the roasting tin along with the pine nuts and stir through. Roast for a further 4-5 mins, until the vegetables are tender and the chickpeas warmed through.
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Step 5
Transfer the cooked vegetables to a bowl and combine with the tomatoes, remaining herbs and a couple handfuls of spinach (it may wilt slightly, which is fine). Season to taste.
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Step 6
To serve, divide between bowls and pour over the dressing.