Ingredients (serves 2):
- 1 tin of chickpeas
- half a bulb of garlic
- olive oil
- 1 tsp zaatar
- 1 tsp chilli flakes
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 4 small sweet potatoes
- 2 beetroots
- fennel bulb
- 6-8 cavolo nero
- 1 red pepper
- 1/2 tsp sea salt
- pepper
Method:
- Heat the oven up to 180 C (fan).
- Wash and chop the sweet potatoes in half. Lay them flesh down on a baking tray (on a rack) and paint the skin with olive oil. Bake for around 40 mins.
- Clean and chop the beetroot (no need to remove the skin if fresh), wash and chop the pepper and fennel and place on a separate large baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Season the drained chickpeas with 1 heaped tsp zaatar, 1 tsp chilli flakes, 1/2 tsp cumin powder and 1/2 tsp smoked paprika. Add to the tray with the other veggies and also bake for approx. 40-45 mins (or a little longer if needed).
- Boil or steam the cavolo nero for approximately 5 minutes.
- Wait for all to cool down and add to a big salad bowl or separate out for your lunchboxes.
Tips: Double up and freeze the beetroot and sweet potatoes to save time for your next salad.
Allergen info: sesame in zaatar (always check the herb jars).
