Lunch

Morrocado salad

MoroccanAvoSalad002.jpg
  • Serves: 4
  • Preparation: 15 minutes
  • Cooking: 40 minutes
  •       

Ingredients

400g can chickpeas, rinsed, drained
2 tsp sweet paprika
1 tbs ground cumin
2 tbs olive oil
1 tsp ground coriander
4 garlic cloves, crushed
350g orange sweet potato, cut into 1cm pieces
200g pumpkin, cut into 1cm pieces
400g baby carrots
2 tbs tahini
300g plain Greek yoghurt
1 lemon, juiced
1 tbs honey
100g baby spinach leaves
2 avocados, cut into 1cm pieces
½ pomegranate, seeds removed (optional)

Method

1

Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread chickpeas on 1 prepared tray. Sprinkle with paprika, 2 teaspoons cumin and season with salt. Gently toss to coat. Bake for 40 minutes or until golden and crispy. Cool chickpeas on tray.

2

Meanwhile, combine oil, 1 teaspoon cumin, coriander and half the garlic in a large bowl. Add sweet potato, pumpkin and carrots and toss to coat. Spread vegetable mixture on remaining prepared tray and bake with chickpeas, turning once, for 25-30 minutes or until tender.

3

Meanwhile, combine remaining cumin, remaining garlic, tahini, yoghurt, lemon juice and honey in a bowl. Set dressing aside in fridge until required.

4

Combine spinach, roasted vegetables and crispy chickpeas in a large bowl. Top with avocado and sprinkle with pomegranate seeds (if using). Serve with yoghurt dressing.

Ingredients

 400g can chickpeas, rinsed, drained
 2 tsp sweet paprika
 1 tbs ground cumin
 2 tbs olive oil
 1 tsp ground coriander
 4 garlic cloves, crushed
 350g orange sweet potato, cut into 1cm pieces
 200g pumpkin, cut into 1cm pieces
 400g baby carrots
 2 tbs tahini
 300g plain Greek yoghurt
 1 lemon, juiced
 1 tbs honey
 100g baby spinach leaves
 2 avocados, cut into 1cm pieces
 ½ pomegranate, seeds removed (optional)

Directions

1

Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread chickpeas on 1 prepared tray. Sprinkle with paprika, 2 teaspoons cumin and season with salt. Gently toss to coat. Bake for 40 minutes or until golden and crispy. Cool chickpeas on tray.

2

Meanwhile, combine oil, 1 teaspoon cumin, coriander and half the garlic in a large bowl. Add sweet potato, pumpkin and carrots and toss to coat. Spread vegetable mixture on remaining prepared tray and bake with chickpeas, turning once, for 25-30 minutes or until tender.

3

Meanwhile, combine remaining cumin, remaining garlic, tahini, yoghurt, lemon juice and honey in a bowl. Set dressing aside in fridge until required.

4

Combine spinach, roasted vegetables and crispy chickpeas in a large bowl. Top with avocado and sprinkle with pomegranate seeds (if using). Serve with yoghurt dressing.

Morrocado salad

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