Time: 45 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

4tbsp 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)

1tbsp Baharat Spice Mix

2 tins chickpeas – drain & rinse

1 lemon – cut in half & juice

1 cos lettuce – separate leaves

80g rocket

olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients for 2 servings:

2tbsp sunflower seeds

20g flaked almonds

1 beetroots – peel & dice (1½ cm)

1/2 butternut – dice, skin on (1½ cm)

2 carrots – trim ends, peel & slice at an angle (1cm)

1/2tbsp Baharat Spice Mix

1 tin chickpeas – drain & rinse

1/2 lemon – cut in half & juice

1/2 cos lettuce – separate leaves

40g rocket

olive oil (from your pantry)
salt & pepper (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.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Baharat Chickpea Salad – Vegan