Winter vegetable chopped salad with chilli tahini dressing
Rebecca Woollard's Levantine take on an American original – with everything cut to similar sizes, small enough to be eaten with a fork. For the best result, chop the veg to about the same size as the chickpeas and butter beans.
- Serves4
- CourseAccompaniment
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Ingredients
- 400g can chickpeas, drained and rinsed
- 400g can butter beans, drained and rinsed
- 1 tbsp Essential Olive Oil
- 50g pistachio kernels
- 1 fennel bulb, tough outer layer removed
- 2 sticks celery
- 200g radishes
- 140g pack red chicory
- ½ red onion, finely diced
- 175g pomegranate seeds
- 25g pack coriander, leaves roughly chopped
- 25g pack basil, leaves roughly chopped
- 20g pack dill, leaves roughly chopped
- 120g feta
For the dressing
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil
- 1 tbsp clear honey
- 2 tbsp Ottolenghi Chilli Sauce, or to taste
- 1 lemon, juice
- 1 clove garlic, crushed
Method
Preheat the oven to 220°C, gas mark 7. Pat the chickpeas and butter beans dry with kitchen paper. Drizzle the oil onto a large baking tray, toss the chickpeas and beans in it, then season with salt. Roast for 20 minutes, shaking the pan halfway, until golden, crisp and the beans have burst open.
Put the pistachios on a separate baking tray and put in the oven under the beans for the final 5 minutes of cooking, so they darken a little and crisp up. Leave both to cool slightly, then roughly chop the pistachios.
Meanwhile, chop all the vegetables to roughly similar sizes, 1-2cm, then add to a large bowl with the onion, pomegranate and herbs. Crumble over the feta. Mix all the dressing ingredients together and season generously. Taste, adding a little more lemon juice if liked – it should be sweet, salty, earthy and sour all at once.
Once the beans and chickpeas have cooled a little, add to the salad with the pistachios, then pour over the dressing (it will be quite thick). Toss everything together well, then divide between bowls to serve. Any leftovers make a great lunch the next day – box them up and chill overnight.
Cook’s tip
This recipe can be used with different combinations of crunchy veg – raw cucumber, peppers, carrots, little gem or other hardy leaves. Blanched and well drained Tenderstem broccoli or sugar snap peas would work well too.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,405kJ/ 578kcals |
|---|---|
Fat | 35g |
Saturated Fat | 8.9g |
Carbohydrates | 35g |
Sugars | 14g |
Fibre | 16g |
Protein | 23g |
Salt | 0.9g |