Geroosterde groentesalade met citroen-tahindressing

Ingrédients

• 1 zucchini
• 2 red bell peppers
• 1 red onion
• 1 sweet potato (approx. 300 g)
• 1 can chickpeas (400 g), drained
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Pinch cayenne pepper
• Salt and pepper to taste
• 60 g arugula
• 50 g pomegranate seeds
• Handful fresh flat-leaf parsley, coarsely chopped
• 3 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic
• 2 to 4 tbsp water (for the dressing)

Préparation

1. 1

   Preheat the oven to 200°C (convection 185°C).Cut the zucchini, bell peppers, red onion and sweet potato into large pieces of about 2 cm. Spread them out on a baking sheet lined with parchment paper.Drizzle the vegetables with 3 tablespoons of olive oil, add salt, pepper, smoked paprika and ground cumin. Toss everything well so each piece is coated.Pat the chickpeas dry with kitchen paper and spread them on a second baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and a pinch of cayenne pepper.Place both baking sheets in the oven. Roast the vegetables 25 to 30 minutes until soft and lightly caramelized. The chickpeas can roast at the same time for 20 to 25 minutes until crispy.Meanwhile make the dressing: mix the tahini with the lemon juice, the garlic clove (pressed), 2 tablespoons of water and a pinch of salt. Stir until smooth and slightly runny. Add an extra splash of water if the dressing is too thick.Remove the vegetables and chickpeas from the oven and let them cool for 5 minutes. Spread the arugula over the base of your salad bowl.Spoon the roasted vegetables and chickpeas over the arugula. Drizzle the tahini dressing generously over everything and sprinkle the pomegranate seeds and fresh parsley on top.Serve immediately and enjoy. Put the rest of the dressing on the table separately, because everyone will want more.