Tomato, Chickpea & Sesame Potato Salad

A warm hearty salad for the summer table. Bake potato wedges coated in sesame seeds until golden brown and mix through a salad of fresh baby spinach, crispy chickpeas and juicy tomatoes. Served with a fresh zingy green tea dressing.

Match with crispy roast chicken pieces or grilled steak.

Serves 4

Effort: Easy

Prep: 20 mins

Cook: 35 mins

Gluten free

Ingredients

• 500g potatoes

• 1 garlic clove, minced

• 2 tbsp olive oil

• 3 tbsp sesame seeds

• 1 tbsp paprika

• 100g cherry tomatoes, halved

• 100g baby spinach or rocket

• 100g chickpeas

• 1 tbsp sesame oil

• 2 spring onion, diced

• fresh basil

  Green tea dressing

• 3 tbsp green tea sauce - Mimi Laphet

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp dijon mustard

• pinch of caster sugar - to taste

Instructions

1. Preheat the oven to 220c/ 220c fan. Wash the potatoes and cut them in wedges - add to a bowl.

2. Chop the garlic add to the bowl with oil, paprika & sesame seeds and toss to coat evenly. Place on a lined baking tray.

3. Bake for 35 minutes, turning them half way to get crispy on both sides. Remove from the oven to cool.

4. In a fry pan, roast the chickpeas in sesame oil for 5-10 mins to make crispy. Season them with salt, pepper and chili if you like a bit of spice.

5. In a bowl whisk the dressing ingredients together.

6. Add the spinach or rocket into a big bowl, add the tomatoes, chickpeas and the potatoes (you can add them warm or cold, what you prefer)

7. Dress the salad with the green tea dressing, fresh basil, spring onions and a sprinkle of extra sesame seeds.

   Season and serve.

Hints & tips

Potato - Leave the skin on the potato for that rustic look and texture. Swap the potato for sweet potato if you like.

Chickpeas - You can also roast the chickpeas in the oven when you are cooking the potato, but roasting them in the pan is a bit quicker.

Serving suggestion - Serve along slide any type of roasted chicken or lamb. Great for the table at a BBQ.

Portion size - Serves 4 as a side dish or 2 with leftovers. Will double easily.

Storage - Store in the fridge for 3 days. Not suitable for freezing.