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Warm Roast Carrot, Chickpea & Spinach Salad with Tahini Dressing

Yields1 ServingPrep 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
1

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.

2

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

3

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.

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