Winter vegetable chopped salad with chilli tahini dressing

Name: Winter vegetable chopped salad with chilli tahini dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g can chickpeas, drained and rinsed; 400 g can butter beans, drained and rinsed; 1 tbsp Essential Olive Oil; 50 g pistachio kernels; 1 fennel bulb, tough outer layer removed; 2 sticks celery; 200 g radishes; 140 g pack red chicory; ½ red onion, finely diced; 175 g pomegranate seeds; 25 g pack coriander, leaves roughly chopped; 25 g pack basil, leaves roughly chopped; 20 g pack dill, leaves roughly chopped; 120 g feta

Rebecca Woollard's Levantine take on an American original – with everything cut to similar sizes, small enough to be eaten with a fork. For the best result, chop the veg to about the same size as the chickpeas and butter beans.

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VegetarianSource of fibreSource of protein4 of your 5 a day13 plant varieties

Serves4
CourseAccompaniment
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g can chickpeas, drained and rinsed
400g can butter beans, drained and rinsed
1 tbsp Essential Olive Oil
50g pistachio kernels
1 fennel bulb, tough outer layer removed
2 sticks celery
200g radishes
140g pack red chicory
½ red onion, finely diced
175g pomegranate seeds
25g pack coriander, leaves roughly chopped
25g pack basil, leaves roughly chopped
20g pack dill, leaves roughly chopped
120g feta

For the dressing

3 tbsp tahini
3 tbsp extra virgin olive oil
1 tbsp clear honey
2 tbsp Ottolenghi Chilli Sauce, or to taste
1 lemon, juice
1 clove garlic, crushed

Preheat the oven to 220°C, gas mark 7. Pat the chickpeas and butter beans dry with kitchen paper. Drizzle the oil onto a large baking tray, toss the chickpeas and beans in it, then season with salt. Roast for 20 minutes, shaking the pan halfway, until golden, crisp and the beans have burst open.
Put the pistachios on a separate baking tray and put in the oven under the beans for the final 5 minutes of cooking, so they darken a little and crisp up. Leave both to cool slightly, then roughly chop the pistachios.
Meanwhile, chop all the vegetables to roughly similar sizes, 1-2cm, then add to a large bowl with the onion, pomegranate and herbs. Crumble over the feta. Mix all the dressing ingredients together and season generously. Taste, adding a little more lemon juice if liked – it should be sweet, salty, earthy and sour all at once.
Once the beans and chickpeas have cooled a little, add to the salad with the pistachios, then pour over the dressing (it will be quite thick). Toss everything together well, then divide between bowls to serve. Any leftovers make a great lunch the next day – box them up and chill overnight.

Cook’s tip

This recipe can be used with different combinations of crunchy veg – raw cucumber, peppers, carrots, little gem or other hardy leaves. Blanched and well drained Tenderstem broccoli or sugar snap peas would work well too.

Typical values per serving when made using specific products in recipe