Zaatar broccoli and chickpeas
Ready in around 20 mins
- Energy: 2288kj (546Kcal)
- Protein: 23g
- Carbohydrate: 57g
- Fat: 17g
- Contains: Sesame
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Before cooking:
PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
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1. TO COOK THE BROCCOLI AND CHICKPEAS:
Place the chickpeas into a sieve and rinse under cool running water. Allow to drain well. Using half the broccoli, Slice into 1 cm slices including the stalk and place on an oven tray lined with baking paper. Place the chickpeas on the tray. Drizzle with oil and sprinkle over the zaatar blend using your hands to toss and coat well. Bake in the oven for 8-10 mins.
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2. TO PREPARE THE QUINOA:
Open the bag of steamed white and red quinoa, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the quinoa and heat for 2-3 mins. Remove from the pan into a salad bowl and season with salt and pepper.
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3. TO FINISH THE QUINOA:
Finely chop the curly parsley, discarding the stalks and half to the quinoa. Slice the radish in half, finely slice and add to the quinoa with the golden raisins and the baby kale and spinach. Pour in the sumac dressing just before serving and toss to combine.
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TO SERVE:
Spread a spoonful of the tarator sauce onto the bottom of a bowl. Top with the sumac quinoa. Spoon on zaatar broccoli and chickpeas and dollop with the remaining tarator sauce. Sprinkle with remaining parsley.
- 1 tin of chickpeas
- 1 pack of white and red quinoa
- 1 pot of sumac dressing
- 1 pot of creamy tarator sauce
- 1 sachet of golden raisins
- 1 sachet of zaatar blend
- Broccoli
- 1 radish
- 1 bag of baby kale and spinach
- 1 bag of parsley
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