Step into chillier months in style and make a roasted root salad. This one uses Garden Gourmet's Chargrilled Bites, the perfect addition to any wintry number.
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Serves
4
Carrot
Red Onion
Veggie Chicken Piece
Drained Cooked Chickpeas
Fennel Seed
Paprika
Tomato
Bulgur Wheat
Lime
Tahini
Garlic
Parsley
Extra Virgin Olive Oil
Salt
Dill
Serves
4
Carrot
Red Onion
Veggie Chicken Piece
Drained Cooked Chickpeas
Fennel Seed
Paprika
Tomato
Bulgur Wheat
Lime
Tahini
Garlic
Parsley
Extra Virgin Olive Oil
Salt
Dill
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 220°C.
Step 2.
Cut the carrots in half lengthways and add to a large roasting tin. Peel, top and tail the red onion and cut into 6 wedges. Separate the onion petals and toss them into the tray along with the Garden Gourmet Chargrilled Pieces and the drained and rinsed chickpeas.
Step 3.
Add a generous glug of olive oil to the tray along with the fennel seeds and 1 tbsp of the paprika. Season generously with salt and pepper and toss to coat.
Step 4.
Pop into the oven for 30-40 mins, or until the carrots are gnarly and tender, and the chickpeas and Garden Gourmet Chargrilled Pieces are crispy.
Step 5.
Cut the tomatoes into bite sized chunks and add to a large mixing bowl. Add the bulgur to the bowl along with the juice of one lime and a glug of olive oil. Season with salt and pepper and mix thoroughly.
Step 6.
To make the tahini sauce combine the tahini with the remaining paprika and the juice of the remaining lime. Grate in the garlic clove and mix in enough cold water to create a creamy dressing.
Step 7.
Pull the traybake out of the oven. Toss the bulgur and tomatoes through the other ingredients and pile generously onto a platter. Top with the creamy, smoky tahini dressing, lime zest and torn dill fronds. Serve with extra lime wedges for squeezing.
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