Black Garlic Roasted Veg with Rocket & Tahini

Updated at: Wed, 16 Aug 2023 18:37:36 GMT

Step 1

Preheat the oven to 240C/220C/gas mark 9. Peel the sweet potato and cut it into 1cm cubes. Finely dice the onion. Drain the chickpeas. Finely chop or crush the garlic Place all on a lined baking tray. Drizzle with 2 tsp oil and season with sea salt and black pepper. Bake for 20 mins, until golden and cooked through.

Step 2

Boil a kettle. Use a small sauce pan to boil the quinoa for approximately 12 minutes or until you can observe a ring with a core on each grain.

Step 3

Roughly dice the cucumber. Halve the tomatoes. Drain the sweetcorn. Place in a large mixing bowl. Finely chop the dill. Remove the mint leaves from their stalks and finely chop.

Step 4

In a mixing bowl, add the yoghurt, tahini, half the dill and mint and season with sea salt and black pepper. If possible blend the yoghurt with the tahini before adding the dill and mint to get a smoother texture.

Step 5

Once the vegetables are cooked, add them to the large mixing bowl, with the quinoa and remaining dill and mint. Mix and season to taste with

Step 6

To plate, spoon the quinoa salad onto plates and garnish with rocket. Drizzle over the tahini dressing.

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