British Spiced Carrot and Chickpea Salad with Lemon Tahini

Shopping list

• 400 g carrots — peeled and cut into batons

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• 400 g chickpeas, tinned — drained and rinsed

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 2 tbsp extra-virgin olive oil

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• 3 tbsp tahini

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• 1 piece lemon — juice only

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• 1 clove garlic clove — crushed

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• 2 tbsp water — to thin dressing

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• 100 g mixed salad leaves

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• 1 bunch fresh coriander — leaves picked

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 200 °C (180 °C fan).

2. 2

   Toss the carrot batons and chickpeas in a roasting tin with 1 tablespoon olive oil, the cumin, ground coriander and a pinch of black pepper.

3. 3

   Roast for 25– 30 minutes, turning halfway, until the carrots are tender and the chickpeas are golden and slightly crisp.

4. 4

   Meanwhile, make the dressing: whisk together the tahini, lemon juice, crushed garlic, remaining tablespoon of olive oil and 2 tablespoons water until smooth. Add more water if needed to achieve a drizzling consistency.

5. 5

   Arrange the salad leaves on a large serving platter.

6. 6

   Spoon the roasted carrots and chickpeas over the leaves.

7. 7

   Drizzle generously with the lemon tahini dressing and scatter over the fresh coriander leaves. Serve immediately or at room temperature.