Cardamom Roasted Beetroot Salad with Harissa Tahini Sauce
Ingredients
For the roasted beets
- 17.5oz beetroot (peeled, chopped into 2cm pieces)
- 1 x 400g organic chickpeas (drained, rinsed, patted dry)
- 1 1/2 tbsp olive oil
- 1 tbsp agave nectar
- 2 tsp ground cumin
- 16 Seeds from green cardamom pods (ground in pestle and mortar)
- 1 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 Zest of lemon
For the sauce
- 2.8oz light tahini
- 6.65fl. oz lukewarm water
- 1 tbsp rose harissa
- 2 tsp agave nectar
- 1 clove garlic (peeled)
- 1 tsp red wine vinegar
- 1/4 tsp ground cumin
- 1/4 - 1/2 tsp sea salt
- 1/2 - 1 Juice of whole lemon
For the salad
- 3.5oz pomegranate seeds (roughly 1/2 pomegranate)
- 2.1oz rocket
- 1.05oz walnuts (roughly chopped)
- 0.7oz fresh parsley (roughly chopped)
- 1/2 tsp za'atar
Instructions
Step 1
Toss together all of the ingredients for the roasted beets in a large bowl until everything is fully coated.
Step 2
Place the crisper tray into the zone 1 drawer then add the vegetables and insert the drawer back into the unit. Select ROAST, set the temperature to 180°C and the temperature to 25 minutes. Select START/STOP to begin cooking. Shake the drawer every 10 minutes until the cooking time is complete. Remove the drawer and set to one side.
Step 3
Place the ingredients for the sauce into a bullet style blender and blend until smooth. Start with the juice of half a lemon and add more if you feel it needs it. Again if you'd prefer a thinner sauce blend in more water.
Step 4
Toss together the roasted beetroot mixture in a large salad bowl with the remaining salad ingredients then serve immediately with plenty of the sauce drizzled over.