Name: Warm Roast Carrot, Chickpea & Spinach Salad with Tahini Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 500 g (1lb 2oz) baby carrots, scrubbed, fronds trimmed; 2 tbsp olive oil; ½ tsp tsp dried chilli flakes, to taste; 1 tsp cumin seeds; 1 tsp hot smoked paprika; 1 tbsp soft brown sugar; 100 g (3½oz) baby spinach leaves; 1 tins chickpeas, drained and rinsed; 2 tbsp tahini paste; 1 garlic clove, crushed; 1 tsp honey; 2 tbsp extra virgin olive oil; Squeeze of lemon juice

AuthorAmelia Thompson

Yields1 Serving

Prep Time20 mins

500 g (1lb 2oz) baby carrots, scrubbed, fronds trimmed

2 tbsp olive oil

½ tsp tsp dried chilli flakes, to taste

1 tsp cumin seeds

1 tsp hot smoked paprika

1 tbsp soft brown sugar

100 g (3½oz) baby spinach leaves

1 tins chickpeas, drained and rinsed

For the dressing:

2 tbsp tahini paste

1 garlic clove, crushed

1 tsp honey

2 tbsp extra virgin olive oil

Squeeze of lemon juice

Toss the carrots with olive oil, chilli flakes, cumin, half the paprika, sugar, salt, and pepper. Air fry at 200°C/400°F for 12 minutes, shaking halfway.

Divide carrots, spinach, and chickpeas between plates. Sprinkle with remaining paprika.

For the dressing, whisk tahini, garlic, honey, olive oil, lemon juice, and 4 tbsp cold water. Thin with more water if needed. Drizzle over the salad.

Warm Roast Carrot, Chickpea & Spinach Salad with Tahini Dressing

Ingredients