Pic of Roasted broccoli, courgette & chickpea salad with tahini dressing

Roasted broccoli, courgette & chickpea salad with tahini dressing

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Salads

Roasted broccoli, courgette & chickpea salad with tahini dressing

Side Serves 2 45 min
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
Image of Roasted broccoli, courgette & chickpea salad with tahini dressing

Method

Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Preheat your oven to 200°C/Gas 6.
  • 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.
  • 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.
  • 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.
  • 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.
  • Step 6

    To serve, divide between bowls and pour over the dressing.

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