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Salad with sesame potatoes, tomatoes and chickpeas

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

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

Salad:

  • Wash and cut the tomatoes in half
  • 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:

  • For the dressing, chop the shallot and add it to a jar with the other ingredients
  • Mix with an immersion blender
  • 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)
  • Add the dressing, some cress and fresh basil