ROASTED TOMATO & ARTICHOKE SALAD

30 mins
Serves 1
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Directions

  1. 1Add the chickpeas, tomatoes, artichokes and garlic to a roasting tray. Season with salt and drizzle with olive oil. Shake to mix everything.
  2. 2Roast at 220ºC for 25-30 mins, or until starting to go golden and crisp at the edges, shaking half way through.
  3. 3Meanwhile, add all of the vinaigrette ingredients to a bowl with a pinch of salt and mix well.
  4. 4Start making the whipped tahini tofu by adding all of the ingredients to a food processor or blender.
  5. 5Once the tray is out of the oven, add the roasted garlic cloves to the tofu mixture. Season to taste.
  6. 6Spread the tofu onto a large plate and top with the roasted veg.
  7. 7Drizzle on the vinaigrette and top with fresh basil, some chilli flakes and toasted pine nuts.
  8. 8Serve alongside some dressed rocket and with flatbread for scooping.

Ingredients

  • 400 g tin chickpeas, drained and patted dry
  • 250 g cherry tomatoes
  • 150 g jarred artichoke hearts, quartered
  • 4 garlic cloves, peeled
  • 1 tbsp extra virgin olive oil
  • 1 Big pinch salt
  • 220 g firm tofu, drained
  • 2 tbsp tahini
  • 0.25 tsp salt
  • 1 lemon zest
  • 1 lemon juice
  • 2 tbsp extra virgin olive oil
  • 30 g finely chopped pitted olives
  • 2 tbsp finely chopped parsley
  • 1 lemon zest
  • 1 tbsp lemon juice
  • fresh basil
  • toasted pine nuts
  • chilli flakes

Equipment

roasting trayfood processor or blenderbowllarge plate

Tips

  • Serve with fresh rocket and toasted sourdough bread or flatbread for scooping.
  • Season to taste.
  • Shake the roasting tray halfway through roasting.