Cumin roast vegetable & chickpea salad with cucumber-scented yoghurt tahini dressing

by Fiona Smith | Cuisine issue #126
Serves: 6Made to match chicken, this provides a great opportunity to use all those wonderfully coloured carrots you find at farmers' markets.

Roasting vegetables deepens their flavour, while the dressing, which is also good with vegetable kebabs, adds freshness.

6 medium or 18 small carrots, scrubbed or peeled
2 tablespoons olive oil
6 medium zucchini
12 small tomatoes
2 teaspoons cumin seeds
1 teaspoon flaky sea salt
420g cooked chickpeas, drained
1/2 cup fresh basil
1/4 cup fresh marjoram or mint
extra virgin olive oil for drizzling
1/2 teaspoon sumac to serve

Preheat the oven to 220°C. Cut the carrots in half crosswise then into quarters lengthwise or just halve lengthwise if small.

Toss with 1 tablespoon of the olive oil. Arrange in a roasting dish and roast for 10 minutes.

Cut the zucchini in half crosswise then into quarters lengthwise. Place in a bowl with the tomatoes and toss with the remaining olive oil, cumin seeds and salt.

Remove the carrots from the oven and add the zucchini and tomatoes, stirring to coat everything with cumin. Roast 10 minutes then remove from the oven and cool.

Place the chickpeas in a bowl and lightly crush with a potato masher or fork.

Arrange the roast vegetables around the outside of a serving plate, top with the chickpeas and scatter the basil and marjoram over. Pour the dressing (recipe follows) into the centre of the plate and drizzle everything with extra virgin olive oil and sprinkle with sumac.

Cucumber-scented yoghurt tahini dressing
1/4 telegraph cucumber, coarsely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
3 tablespoons tahini
200ml plain yoghurt

Place the cucumber, lemon juice and salt in a blender. Blend to a pulp (you will need to scrape the cucumber off the sides a few times). Place in a sieve over a bowl and leave to drain for 15 minutes. Discard the pulp.

In a bowl whisk together the cucumber juice and tahini then whisk in the yoghurt.


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