Roast Carrot and Chickpea Salad with Tahini
Ingredients
- 600g carrots
- 1 lemon
- olive oil
- 1 tin chickpeas
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 red onion
- 1 tsp dark brown sugar
- 2 tbsp red wine vinegar
- handful of parsley
- 3 tbsp tahini
- 1/2 garlic clove
- small bunch of mint
- 50g watercress
- 25g flaked almonds
Preparation
Preheat the oven to 200°C/Gas 6. Peel and chop the carrots into angled 3cm pieces. Pop them in a roasting tray with the juice from half the lemon and 2 tbsp of oil. Season and mix well. Cover tightly with foil, place on the bottom oven shelf and roast for 20 mins.
Drain and rinse the chickpeas. Tip them into a roasting tray with the cumin, paprika and 1 tbsp of oil. Season and mix well. Place on the top oven shelf. Roast for 15 mins, keeping a close eye on them - take them out if they look like they're burning.
Mix the onion in a small bowl with the sugar and vinegar. Leave to pickle, turning occasionally.
Boil a little water in the kettle.
Remove the carrots and chickpeas from the oven. Remove the foil from the carrots, and return them to the oven for 10 mins, or until tender. Leave the chickpeas to cool.
To make the dressing, mix the tahini, 1 tbsp of lemon juice, 1 tbsp of oil and garlic together. Mix in a little boiling water until you have a thin, yoghurt-like consistency. Season with salt. Add more garlic if you like, to taste.
When ready, use a fork to break the carrots into coarse pieces. Fold in the chickpeas, watercress, mint and parsley. Pile onto a plate, scatter over the almonds and drained onion. Artfully spoon on the dressing.
