Autumn Glow Salad Recipe

• hidangan: Serves: 4
• jumlah masa: 27 minutes

Bahan-bahan

4 carrots, cut into thin diagonal slices

2 small red onions (or 1 large), cut into wedges

1 tbsp miso paste

1 tbsp honey

1 tbsp olive oil

Salt and black pepper

Salad base

1 x 400g tin chickpeas, drained and rinsed

30g fresh parsley, chopped

100g feta, crumbled

4 tbsp pomegranate seeds

300g cooked shredded chicken (or swap for salmon, roasted tofu, halloumi etc)

Optional: chilli flakes

Tahini dressing

2 tbsp tahini

3 tbsp natural yoghurt

Juice of ½ lemon

1 tsp honey

1 tsp miso paste

¼ tsp garlic granules

Salt and black pepper

1–2 tbsp water, to loosen

Arahan

Preheat the oven to 200°C (fan). Toss the carrots and onions with the miso, honey, olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.

Whisk together the tahini, yoghurt, lemon juice, honey, miso, garlic granules, salt, and pepper, loosening with water until creamy and pourable.

In a large bowl, combine the chickpeas, parsley, feta, and pomegranate seeds. Add the roasted carrots and onions and gently toss. Top with shredded chicken, drizzle with dressing, and finish with chilli flakes if using.

Make ahead

The salad (without dressing) keeps well in the fridge for up to 3 days. Store the tahini dressing separately in a sealed jar and drizzle just before serving.