Quinoa salad with spiced chickpeas, roasted carrots and tahini

Ingredients

For 1 serving

• Quinoa55 g
• Cooked chickpeas120 g
• Carrots180 g
• Tahini12 g
• Spinach40 g
• Extra virgin olive oil8 g
• Paprika1 teaspoon
• Cumin1 teaspoon
• Lemon juice1 tablespoon
• Saltto taste

Contains: sesame,

In season: October – March

Method

1. Preheat a conventional oven to 210 °C and line a baking tray with baking paper.
2. Peel the carrots and cut them into sticks about 1 cm thick; rinse and drain the chickpeas and pat them dry with kitchen paper. Toss them in a bowl with the oil, paprika, cumin and a pinch of salt.
3. Spread the carrots and chickpeas on the tray in a single layer and roast for 25 minutes, turning halfway, until the carrots are tender and caramelised and the chickpeas crisp.
4. Meanwhile rinse the quinoa well, add it to a small pan of boiling salted water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain.
5. Mix the tahini with the lemon juice and water, a spoonful at a time, until smooth and pourable; wash and dry the spinach.
6. Arrange the spinach on the plate, then the quinoa, carrots and chickpeas, and drizzle with the tahini sauce.