Salad with sesame potatoes, tomatoes and chickpeas

Potatoes:

• 500 gr potatoes
• 1 garlic glove
• 2 Tbsp olive oil
• 3 Tbsp sesame (white or black)
• salt
• pepper
• paprika

salad:

• 100 gr cocktail tomatoes
• 100 gr baby spinach or rocket
• 100 gr chickpeas (cooked)
• 1 Tbsp sesame oil
• cress
• fresh basil

dressing:

• 1 shallot
• 3-4 twigs fresh basil
• 2 Tbsp white balsamic
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp maple 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