Embedded Files
Ingredients
Ingredients
1 large sweet potato, cut into straws
1 can of chickpeas
1 tsp sweet paprika powder
olive oil for cooking
1/2 tsp cumin powder
50 g arugula
1/4 small red onion, finely chopped
1/2 large cucumber, chopped
For the dressing:
1 1/2 tbsp tahini
1 lemon, juiced and half of it zested
1 tsp honey
2 tbsp water
1/2 tsp dill, dried or fresh, finely chopped
pepper to taste
For serving:
+/- sesame seeds
+/- chili flakes
Method
Method
To prepare the dressing, mix all of the ingredients well.
Strain the chickpeas. Transfer them to a baking sheet lined with baking paper. Sprinkle with cumin and paprika powder.
Then transfer the sweet potato straws to the baking sheet too, place them on the other side of the pan. Drizle some olive oil over both. Cook in the oven at 180 degrees for about 25 - 30 minutes or until the potato straws are golden on the outside, soft on the inside and che chickpeas are crunchy. Let them cool.
Mix the arugula with chopped onion and cucumber and put in the serving bowl or plate. Top with chickpeas and sweet potato from the sheet pan.
Drizzle the dressing all over the salad.
Time: 15 min prep + ~ 30 min cooking
Servings: 2-3
Page updated
Google Sites
Report abuse