Salad with sesame potatoes, tomatoes and chickpeas

VEGAN

Ingredients

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

Instructions

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

Notes

Tip from my kitchen: keep the potatoes, chickpeas and dressing separate and toss the salad only just before serving, so the spinach stays fresh and crisp. You can roast the chickpeas right alongside the potatoes in the oven instead of the pan. If spinach is not your thing, use rocket, kale or lamb's lettuce. The salad is naturally gluten-free and perfect for meal prep – the components keep for 2 to 3 days when stored separately.