Tuesday, April 12, 2011

Morrocan Roast Vegetable and Chickpea Salad

Make this delicious and nutritious dinner with leftover roast vegetables, or bake them specifically for it. An easy alternative to the Sunday roast.

Go light on the seasoning if you are feeding children. And since unsalted roast vegetables make wonderful finger foods for babies, this dish is perfect for feeding the whole family.

Moroccan Roast Vegetable And Chickpea Salad
2 tbsp olive oil
1 garlic clove, crushed
1 zucchini, thickly sliced
6 baby potatoes, thickly sliced
500g sweet potato, cut into cubes
3 onions, peeled and quartered
400g can chickpeas, drained and rinsed
1 tsp Moroccan seasoning mix
50g rocket
1-2 tbsp sweet chilli sauce
Salt and pepper to taste

  1. Preheat oven to 200 degrees.
  2. Place potatoes, sweet potato, and onion in oven tray and coat with 1 tbsp olive oil. Sprinkle with 1 tsp Moroccan spice mix. Bake until cooked and slightly caramelised.
  3. Heat remaining oil in a hot saucepan and fry thick sliced zucchini until just cooked. Season lightly.
  4. Combine roast vegetables, zucchini, chikpeas, rocket, and sweet chilli sauce in a large bowl, mixing gently with a large spoon.
  5. Delicious served warm.

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