Warm­ing win­ter sal­ads

The per­fect sides for cold cuts and Christmas left­overs, these warm sal­ads make the most of sea­sonal vegé

Woman's Own - - Welcome -

Warm roast car­rots, chick­peas & spinach with tahini dress­ing Serves 4

If you’re cater­ing for guests, then this recipe is a great one for those with di­etary re­quire­ments – it’s gluten free, dairy free and ve­gan!

You will need

500g young car­rots, scrubbed, fronds trimmed 2tbsp olive oil ½-1tsp dried chilli flakes, to taste 1½tsp cumin seeds 1tsp hot smoked pa­prika 1tbsp mild honey 100g young spinach leaves 2 cans chick­peas, drained For the dress­ing 2tbsp light tahini 1 gar­lic clove, crushed 1tsp mild honey 2tbsp ex­tra vir­gin olive oil Squeeze lemon juice

How to do it

1 heat the oven to fan 180°C, Gas 6. toss the car­rots with the olive oil, chilli flakes, cumin, half the pa­prika, salt and pep­per. spread out in a tin and roast for 25 min­utes. add the honey, stir to coat and cook for 10 min­utes more, un­til caramelised. al­low to cool slightly and di­vide be­tween 4 plates with the spinach leaves and chick­peas. sprin­kle with the re­main­ing pa­prika. 2 to make the dress­ing, stir the tahini be­fore mea­sur­ing. Whisk all the in­gre­di­ents to­gether with 4tbsp cool wa­ter and sea­son to taste. thin with a lit­tle wa­ter if too thick; it should have the con­sis­tency of dou­ble cream. driz­zle over salad and serve.

Calo­ries 353 Fat 17g Sat fat 2.5g Cost per serv­ing £1

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