Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Gregor Richardson.
Tuppence Cafe chickpeas, roasted vegetables and nuts salad
Ingredients
2 cups fresh spinach
4 carrots
¾ cup walnuts
1-2 courgettes
avocado
100% maple syrup
1-2 tins chickpeas
2 tsp garlic powder (gluten free)
1 Tbsp coriander seeds
extra virgin olive oil
tahini
Method
Preheat oven to 180degC fan bake. Line three oven trays with baking paper. Cut carrots lengthways and place on one oven tray with some olive oil and maple syrup drizzled over them.
Put in oven and bake for approx 15-20 minutes or until soft enough to eat. Drain chickpeas and rinse with filtered water and put them on to another lined oven tray.
Toss the garlic powder, coriander seeds and some olive oil through the chickpeas and put them in the oven for approx 8-10 minutes (don't overcook these). Put walnuts on the last oven tray, cover in maple syrup and roast for 10-12 minutes.
Let the chickpeas, carrots and walnuts cool while preparing the rest of the salad.
Roughly chop spinach and add to a bowl, spiral courgettes or just cut finely into match sticks and add to bowl, add chickpeas and carrots to the bowl and toss through the tahini, top with sliced avocado and maple-roasted walnuts and serve.
Recipe requested by Karen Stephens, of Dunedin.
Recipe provided by Tracey Flintoff from Tuppence Cafe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
