This dressing makes use of two of my favourite storecupboard staples: miso and tahini. I’ve blended them with some ground cumin, garlic and enough cold water to form a creamy, deeply flavoursome dressing to drench chickpeas in.
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Serves
4
Sweet Potatoes
Red Onion
Olive Oil
Coriander Seeds
Tahini
White Miso
Water
Garlic Clove
Chilli Flakes
Ground Cumin
Honey
Limes
Sesame Seeds
Drained Cooked Chickpeas
Feta
Fresh Coriander
Serves
4
Sweet Potatoes
Red Onion
Olive Oil
Coriander Seeds
Tahini
White Miso
Water
Garlic Clove
Chilli Flakes
Ground Cumin
Honey
Limes
Sesame Seeds
Drained Cooked Chickpeas
Feta
Fresh Coriander
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Step 1.
Heat the oven to 180°C and line a large baking tray with baking parchment.
Step 2.
Peel and slice the sweet potato and onion into 1cm-thick slices.
Step 3.
Toss the sweet potato and red onion with half of the olive oil and season with the coriander seeds, a big pinch of salt and black pepper. Transfer to the lined tray in a single layer and roast for 20-25 mins or until tender.
Step 4.
Meanwhile, blend the tahini and miso together with the garlic, cumin and chilli, then blend in the rest of your olive oil and the water to give a consistency of double cream, then season to taste with salt and pepper.
Step 5.
Heat the grill to high, pour the miso dressing over the sweet potato and onion in the tray, then add the drained chickpeas and grill under a high heat for around 8 minutes until bubbling with some colour.
Step 6.
Meanwhile make a dressing with the honey, the zest and juice of your lime, and sesame seeds. Put it to one side.
Step 7.
Remove the tray from the grill, then pile the glazed chickpeas and sweet potatoes onto a serving plate, cool for 5 minutes or so and roughly chop the coriander. Add this to the dish, along with the crumbled feta, then spoon over with the lime and sesame dressing and drizzle with some extra olive oil to serve.
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