Warm Roast Veg Salad
This salad was inspired by Moro, a fabulous Middle Eastern restaurant in London. With warm roast veg and chickpeas contrasting a creamy nutty tahini yoghurt dressing, it’s the kind of thing I could eat every day.
serves 2
2 large handfuls roast veg (recipe here)
1 can chickpeas (400g / 14oz), drained
3 tablespoons natural yoghurt
1 tablespoon tahini
3 sprigs parsley
1. Heat a little oil in a frying pan on a medium heat. Add veg and chickpeas and cook, stirring occasionally.
2. Meanwhile, mix tahini and yoghurt in a small bowl. Taste and season.
3. When the chickpeas and veg are hot, transfer to a serving platter or two plates.
4. Drizzle over dressing and sprinkle with parsley leaves.
do ahead potential?
Great, although best to dress and add the parsley at the last minute. Leftovers will keep for 1-2 weeks in the fridge.
variations for fun
carnivore – brown some sliced chorizo in the pan before heating the veg.
vegan / dairy-free – use a lemon tahini dressing instead of the yoghurt. Mix 2 tablespoons each tahini, lemon juice and water.
no roast veg handy? – replace with grilled peppers and eggplant from the deli or from a jar.
different herbs – replace parsley with mint, coriander (cilantro) or even baby spinach leaves.
hot! – add a sliced red chilli in with the veg to warm.
no chickpeas? – replace with other canned beans or lentils or with 2 large handfuls of torn sourdough bread.
problem solving guide
dry? – drizzle over extra yoghurt and tahini.
bland – season with salt and pepper and possibly a little chilli.
can’t find tahini? – replace with almond or other nut butter. Peanut butter could be used at a stretch but try to find one without sugar added. OR use lemon juice instead to make a super fresh, zesty dressing.
serving suggestions
Great as a veggie meal on its own. Or for something more substantial serve with warm pita bread on the side.
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Add to my Old Favourite Recipes
This meal plan worked out very nicely for me. I only made two meals but both were successful. And easy. For this recipe, my husband wanted more flavor, and thanks to his suggestions, next time I make it I will add cinnamon and lemon juice to the dressing. The roasted veg combination I used was sweet potato, cauliflower and carrots. I really appreciate the guidance in cooking simpler meals. This plan will happen again in my kitchen.