Roast Vegetable Salad
Serves 4
Ingredients
2 chunked large red onion
2 sliced red pepper
2 sliced courgette
2 tins of chickpeas, drained and rinsed
2 tbsp extra-virgin olive oil
1 tsp paprika
1 tsp ground cumin
1 tsp mild chilli powder
1 bag of rocket leaves
110g feta cheese (dairy or dairy-free)
Dressing
3 tbsp greek yoghurt
1 lemon
1 tbsp tahini
Garnishes (optional)
Lemon zest
Sesame seeds
Nutrition
per serving (approx)
475 calories
18g protein
36g carbs
20g fat
Method
Preheat the oven to 180ºc. Add the chopped red onion, red pepper, courgette and rinsed chickpeas to a baking tray. Drizzle with olive oil, paprika, ground cumin, chilli powder and a pinch of salt.
Cook for 30-40 minutes until the veggies are cooked and caramelised and the chickpeas are crispy.
For the dressing, juice the lemon and combine with the yoghurt and tahini with a pinch of salt.
Line your bowls with rocket leaves, then add the roasted vegetables followed by roasted chickpeas.
Crumble over the feta and drizzle with the tahini dressing.
Serve with some lemon zest and sesame seeds, if you’d like.