Chickpea, broccoli and roasted vegetables with tahini yoghurt & dukkah

Inspired by Hetty McKinnon’s first cookbook, Community I’ve created this simple, hearty salad that we enjoyed with a piece of chargrilled salmon. I’ve got to say that I can’t wait to get my hands on McKinnon’s second book, Neighbourhood because her recipes have changed the way I look at salads. And I have my friend, Louise of home.made to thank for that, after she shared a couple of salads with us over lunch one day I was hooked.

Thanks Louise. Now you’ve got me addicted to McKinnon’s salads and Green Kitchen Stories Banana, Almond and Chocolate cake!

Serves 2-4

  • 20 cm piece of sweet potato diced or pumpkin
  • 2 small eggplants diced
  • 1 head of broccoli cut into florets
  • 1 cup cooked chickpeas/or tinned
  • lemon
  • olive oil
  • salt
  • handful of parsley leaves

Tahini yoghurt dressing

  • 1 cup yoghurt
  • 1 tbsp tahini
  • 1 clove of garlic crushed
  • lemon juice
  • salt


  • 2 tbsp black sesame seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1/2 tbsp salt

Preheat the oven to 200℃.

On a tray lined with baking paper, place your diced sweet potato and eggplant. Drizzle with a few tablespoons of olive oil, a squeeze of lemon and a sprinkling of salt. Mix them until they’re all covered and roast for 30 minutes or until golden.

To make the dukkah, heat a frying pan over medium heat and toast the seeds until you hear them pop (30 seconds or so) and their aroma is released. Remove and place in a motar. Using a pestle pound the seeds up with the salt. If you don’t have a mortar and pestle take a look here at alternatives.

In the same frying pan heat some olive oil and cook the broccoli for a few minutes, adding a squeeze of lemon near the end of cooking and a sprinkle of salt. Don’t over cook your broccoli. It should be al dente, that is firm to the bite. Add your cooked chickpeas to the pan, warm through and remove from the heat.

For the tahini dressing mix the yoghurt, tahini and garlic together, seasoning with lemon and salt.

While your vegetables are still warm but not hot, place a layer of the roasted vegetables on a serving platter and top with the broccoli and chickpeas. Dollop tahini dressing all over and finish with a sprinkle of dukkah and fresh parsley leaves.


This entry was published on October 12, 2016 at 7:17 am. It’s filed under Appetisers & salads, Condiments, dressings, jams & spices, Legumes & grains, Vegetables & fruit and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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