1 head broccoli, cut into florets and stalk sliced
1 large red onion, peeled and quartered
200g kale, tough stalks removed, roughly chopped
1 x 400g tin chickpeas, drained and rinsed
3 tbsp olive oil
2 tbsp ground coriander
2 tbsp ground cumin
2 tbsp ground ginger
1 tbsp paprika
2 tsp salt
30g fresh coriander, chopped
30g pumpkin seeds
2 tbsp olive oil
1 lemon, juice and zest
3 tbsp water
Salt and pepper to taste
Preheat oven to 180 c fan
Combine the broccoli, kale, onion quarters, spices, salt and olive oil in a large roasting tin. Mix well.
Bake for 20-25 mins until the broccoli is cooked through, the greens will char slightly and this adds a lovely flavour
To make the dressing combine the tahini, lemon juice, zest, oil, water and season well. I used a wand blender to make it really smooth but you could whisk if you don’t have one
Top with fresh coriander and pumpkin seeds (you can toast these if you like)
Roasting vegetables give them a lovely flavour and its so easy as everything is in one pan.
This dish is great on its own as a vegan supper or you could serve with baked fish (just pop this in the oven part way through baking the veg, eg salmon takes about 10 mins).
Also delicious with cauliflower, Brussels sprouts, winter greens or chard. You could also add garlic and experiment with other spices like sumac and chilli.