4th April 2023
Chef and meals author Nina Parker treats us to a scrumptious vegetarian bake
This actually has that Center Japanese, even Moroccan really feel to it with the chickpeas, tahini, spices, lemon and sesame seeds. You possibly can swap the greens round, relying on what you’ve gotten. Aubergine can be nice for the summer time months and broccoli florets would additionally work effectively. Should you had any toasted sesame oil to drizzle over on the finish that’s nice, however not important. The tahini dip on the finish actually cuts by means of the sweetness with citrus and bitterness. It is a nice one for when internet hosting a cocktail party too!
Serves 4. Vegetarian.
Substances:
4 tbsp olive oil
1 complete cauliflower, divided into equal florets, leaves separated and sliced lengthways
280g cherry tomatoes, halved
2 candy potatoes, chopped into 3cm chunks
6 garlic cloves, skins left on
1 purple onion, roughly sliced
200g chickpeas (1 tin)
Zest of 1 lemon and a small squeeze of juice
2 tbsp sesame seeds
Salt and pepper
For the marinade:
500ml scorching vegetable inventory
2 tbsp tomato purée
2 degree tsp floor cumin
2 degree tsp floor paprika
1/2 tsp dried chilli flakes
2 tbsp olive oil
For the tahini dip:
220g plain yoghurt
4 tbsp tahini
Small squeeze of lemon
Pepper
Technique:
Preheat the oven to 190C and collect two baking trays (one bigger, roughly 30cm by 25cm, and one smaller, round 20cm by 25cm).
Divide the cauliflower, tomatoes, candy potatoes, garlic and onion between the 2.
In a measuring jug, add all of the elements for the marinade and stir collectively. Pour this over the 2 trays and season with salt and pepper. Combine the whole lot collectively in order that the veg is coated. Drizzle over two spoons of olive oil.
Bake within the oven for half-hour and divide the chickpeas between the trays.
Take away the garlic cloves and squeeze out from the skins. Use a spoon to squish into the sauce. Drizzle over one other 2 spoons of olive oil and roast for one more 15 minutes.
In a small bowl, add the elements for the tahini dip and blend collectively. Sprinkle sesame seeds over the veg. Serve with the tahini both on high of a number of the greens or on the aspect.
Eat right away, or hold for as much as 3 days.
