lunch · vegan · vegetarian · dairy-free · gluten-free
Roasted carrot salad with tahini
Cumin-roasted carrots over greens with a lemon-tahini drizzle, chickpeas and pistachios.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains tree nuts and sesame.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 220°C (425°F). Toss the carrots and chickpeas with oil, cumin and salt and roast 25–30 minutes until caramelized.
-
2
Whisk tahini, lemon, garlic and water until pourable; season.
-
3
Spread the greens on a platter and top with carrots and chickpeas.
-
4
Drizzle with tahini and scatter pistachios and herbs.
