ROASTED BROCCOLI, COURGETTE & CHICKPEA SALAD

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.

Great

% Daily Values based on a 2,000 calorie diet

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, and 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 air fry for 8 mins, shaking 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. Air fry for a further 4 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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