Zaatar broccoli and chickpeas

Name: Zaatar broccoli and chickpeas
Cook time: 20 min
Yield: 4

with sumac quinoa and creamy tarator sauce

Ready in around 20 mins

RECIPE FACT:

Tarator sauce, not to be confused with tartar sauce is a Middle Eastern staple and adds a nutty, fresh tang to any dish.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE BROCCOLI AND CHICKPEAS:

Place the chickpeas into a sieve and rinse under cool running water. Allow to drain well. Slice the broccoli 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.
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.
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.
TO SERVE:

Spread a spoonful of the tarator sauce onto the bottom of bowls. Top with the sumac quinoa. Spoon on zaatar broccoli and chickpeas dollop with the remaining tarator sauce. Sprinkle with remaining parsley.