Emma Winter Chickpea Salad from Maldon Sea Salt.
Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
1x 400g tin of chickpeas (in paprika + cumin)
1 tsp paprika
1 tsp ground cumin
400g butternut squash, peeled and cut into 3cm chunks
150g baby carrots
1 tsp fennel seeds
3 tbsp olive oil
200g kale
Maldon Sea Salt
Maldon Garlic Sea Salt
50g pomegranate seeds
50g mixed toasted seeds
Tahini Dressing
2 tbsp tahini
½ lemon, juiced
2 tbsp olive oil
50ml water
Method:
1. Preheat the oven to 180c.
2. Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, the fennel seeds, Maldon Garlic Sea Salt and some black pepper. Then place into the preheated oven and roast for 25 minutes. Until tender, golden and charred.
3. Drain the chickpeas and then pat them dry with kitchen paper. Place these onto a second baking tray and drizzle with 1 tbsp olive oil, paprika and ground cumin. Season and then place into the oven for 15 minutes until the chickpeas are very crispy and golden.
4. While they are roasting, place the kale into a large mixing bowl. Add 1 tbsp of olive oil and a big pinch of Maldon Sea Salt and then use your hands to massage the kale – this will soften it and make it more delicious to eat raw. Set it aside.
5. Make the tahini dressing by whisking together the tahini, lemon juice, olive oil, water and plenty of seasoning until you have a smooth creamy dressing.
6. When the vegetables and chickpeas are out of the oven it is time to assemble the salad. Pour most of the tahini dressing over the kale and toss through. Pile this onto a platter and then top with the roasted butternut squash, baby carrots and and crispy chickpeas. Drizzle over the remaining tahini dressing and then garnish with some pomegranate seeds and toasted mixed seeds before serving.
Winter Chickpea Salad
Ingredients
- 1 x 400g tin of chickpeas in paprika + cumin
- 1 tsp paprika
- 1 tsp ground cumin
- 400 g butternut squash peeled and cut into 3cm chunks
- 150 g baby carrots
- 1 tsp fennel seeds
- 3 tbsp olive oil
- 200 g kale
- Maldon Sea Salt
- Maldon Garlic Sea Salt
- 50 g pomegranate seeds
- 50 g mixed toasted seeds
- Tahini Dressing
- 2 tbsp tahini
- ½ lemon juiced
- 2 tbsp olive oil
- 50 ml water
Instructions
- Preheat the oven to 180c.
- Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, the fennel seeds, Maldon Garlic Sea Salt and some black pepper. Then place into the preheated oven and roast for 25 minutes. Until tender, golden and charred.
- Drain the chickpeas and then pat them dry with kitchen paper. Place these onto a second baking tray and drizzle with 1 tbsp olive oil, paprika and ground cumin. Season and then place into the oven for 15 minutes until the chickpeas are very crispy and golden.
- While they are roasting, place the kale into a large mixing bowl. Add 1 tbsp of olive oil and a big pinch of Maldon Sea Salt and then use your hands to massage the kale – this will soften it and make it more delicious to eat raw. Set it aside.
- Make the tahini dressing by whisking together the tahini, lemon juice, olive oil, water and plenty of seasoning until you have a smooth creamy dressing.
- When the vegetables and chickpeas are out of the oven it is time to assemble the salad. Pour most of the tahini dressing over the kale and toss through. Pile this onto a platter and then top with the roasted butternut squash, baby carrots and and crispy chickpeas. Drizzle over the remaining tahini dressing and then garnish with some pomegranate seeds and toasted mixed seeds before serving.
