Salad with sesame potatoes, tomatoes and chickpeas

Potatoes:

• 500grpotatoes
• 1garlic glove
• 2Tbspolive oil
• 3Tbspsesame white or black
• salt
• pepper
• paprika

salad:

• 100grcocktail tomatoes
• 100grbaby spinach or rocket
• 100grchickpeas cooked
• 1Tbspsesame oil
• cress
• fresh basil

dressing:

• 1shallot
• 3-4twigs fresh basil
• 2Tbspwhite balsamic
• 2Tbspolive oil
• 1Tbsplemon juice
• 1Tbspmaple syrup
• salt
• pepper

1. Preheat the oven to 200 degree C
2. Wash the potatoes and cut them in wedges - add to a bowl
3. Chop the garlic add to the bowl with oil and spices
4. Lay on a baking tray with parchment paper and sprinkle with the sesame
5. Bake for ca. 30 minutes, turn them half way

Salad

1. Wash and cut the tomatoes in half
2. In a pan, roast the chickpeas in sesame oil (ca. 5-10 minutes) and season them with salt, pepper, paprika and chili if you like a bit of spice

Dressing

1. For the dressing, chop the shallot and add it to a jar with the other ingredients
2. Mix with an immersion blender
3. Add the spinach or rocket into a big bowl, add the tomatoes, chickpeas and the potatoes (you can add them luke warm or cold, what you prefer)
4. Add the dressing, some cress and fresh basil