Balsamic Carrots with Vegan Tahini Yoghurt & Roasted Chickpeas
Ingredients
Ingredients
2 tbsp Biona Balsamic Vinegar
2 tbsp Biona Light Agave Syrup
2 tbsp Biona Olive Oil
500g carrots
100g Biona Chickpeas
2 tsp ground cumin
Pinch of salt
Pinch of ground black pepper
3 sprigs of thyme
400g plain vegan yoghurt (preferably greek style)
20g Biona White Sesame Tahini
1 large orange
40g pecans
Handful of fresh dill
Handful of fresh parsley
Method
Preheat the oven to 200/180C fan.
Slice the carrots lengthways and place them on a large baking tray with the chickpeas. Sprinkle with 1 tsp cumin, salt and pepper and 1 tbsp olive oil. Mix to ensure that they are evenly coated, and then place in the oven. Bake for 25 minutes, tossing halfway.
In a small bowl, combine the balsamic vinegar, 1 tbsp olive oil and the agave syrup. Drizzle the mixture over the chickpeas and carrots along with the fresh thyme, and return to the oven for a further 15 minutes, until the carrots are tender and caramelised.
Meanwhile, mix the tahini and yoghurt with the juice of half of the orange and 1 tsp cumin. Season with salt to taste. Add more orange juice if you prefer more acidity.
Lay the pecans on a small baking tray and place in the oven for 8 minutes, until fragrant and toasted.
Meanwhile, peel the orange skin using a peeler and set aside. Enjoy the orange segments as a mid-baking snack or place in the fridge for later!
To serve, lay the whipped yoghurt on a large plate. Pile up the toasted chickpeas, then the carrots, toasted pecans and fresh herbs. Finish with a generous sprinkling of the orange zest and serve!
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