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