A perfect spring plate.
Ingredients
Makes 1 portion
5 spears asparagus trimmed
200g cooked chickpeas
A good pinch of smoked paprika
1 tbsp tahini
Juice of 1 lemon
Pinch dried parsley
Olive oil
A few mint leaves, washed
2-3 sundried tomatoes, chopped
Half a garlic clove, finely grated
Feta to garnish
Salt and pepper
Recipe
1. Rinse the chickpeas, pat dry, remove any loose skins and mix on a baking tray with salt, olive oil & smoked paprika. Roast at 180c for about 15 mins until crunchy and set aside
2. Cooking the asparagus in salted boiling water for 2-3 minutes depending on thickness, then drain
3. For the tahini dressing mix the tahini, lemon, dried parsley, garlic. Add enough water to make a thick dressing consistency and season to taste
4. Spoon the tahini dressing onto a plate, top with the asparagus, chickpeas, feta, mint, black pepper and a drizzle of olive oil
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