Recipe for roast Baharat veggie and chickpea salad
4 tbsp sunflower seeds
40g flaked almonds
2 beetroots – peel & dice (1½ cm)
1 butternut – dice, skin on (1½ cm)
4 carrots – trim ends, peel & slice at an angle (1cm)
1 tbsp Baharat Spice Mix
2 tins chickpeas – drain & rinse
4 tbsp tahini
1 lemon – cut in half & juice
1 cos lettuce – separate leaves
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Sunflower seeds & flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.
Roast veggies: Place the beetroot, butternut and carrots on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle with the Baharat Spice Mix then mix, arrange in a single layer (make sure not to overcrowd the tray, rather use two trays). Roast for 20-25 minutes until golden and cooked. When done, remove from the oven, add to the chickpeas and mix.
Tahini: Place the tahini in a bowl and slowly mix in a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper and lemon juice to taste.
Serve the roast veg and chickpeas on the lettuce and rocket leaves topped with the toasted sunflower seeds and almonds. Drizzle over the tahini.