An ideal low lift, whack it in the oven type meal that packs a massive wallop of flavour from the warm spices and zippy, garlicky dressing. The contrast of textures from the crisp chickpeas and tempeh against the soft red onion and creamy tahini is particularly pleasing.
Ingredients
Makes 2-3 portions
200g tempeh, broken up roughly into small chunks
200g cooked chickpeas, rinsed and patted dry
1 head broccoli, cut into small florets
1 red onion, peeled and cut into wedges
1 tsp ground turmeric
1 tsp ground cumin
150g cooked quinoa
2 tbsp tahini
1 clove garlic, finely grated
Juice of half a lemon
50g rocket /arugula
Salt & pepper
Olive oil
Recipe
1. On a large metal tray place the chickpeas, onion, broccoli, tempeh, soices and olive oil. Mix together well and roast at 190c fan until the tempeh and chickpeas are golden and the broccoli is tender – around 18 mins
2. In a large bowl mix together the tahini, garlic, lemon and 1 tbsp olive oil. Slowly whisk in cold water until a dressing consistency is reached, then season to taste
3. Mix together all ingredients and serve
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