Middle Eastern Salad with Yogurt

Middle Eastern Salad with Yogurt

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Time taken : 40 mins

Serves :           4 

(Cook a double serve for leftovers for lunch the next day)

INGREDIENTS

• 2 carrots, in thin strips
• 2 medium red onions , cut into thin wedges
• 120gm low-fat natural yoghurt
• 400gm can chickpeas, rinsed ,drained
• 150gm roasted red capsicum, thinly sliced
• 120gm baby spinach leaves
• 1 Tbsp tahini
• 1/3  cup fresh coriander leaves
• 2 tsp mild paprika
• 2 tsp ground coriander
• 2 Tbsp olive oil
• 1 Tbsp lemon juice

METHOD

1. Preheat oven to  200C.
2. In a bowl, put carrot and onion.
3. Then add paprika, coriander and oil and toss to coat vegetables.
4. Arrange vegetables in a single layer on a baking tray that is lined with baking paper.
5. Bake for 25 mins till golden.
6. In a small bowl, whisk yoghurt, tahini, juice and 2 tablespoons of hot water.
7. Place chickpeas, capsicum, coriander and spinach in a large bowl.
8. Add roasted vegetables to the chickpeas mixture and toss to combine.
9. Divide salad among plates and  drizzle with tahini yoghurt before serving.