Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Sunflower seeds & flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.
Step 3
Roast veggies: Place the beetroot, butternut and carrots on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle with the Baharat Spice Mix then mix, arrange in a single layer (make sure not to overcrowd the tray, rather use two trays). Roast for 20-25 minutes until golden and cooked. When done, remove from the oven, add to the chickpeas and mix.
Step 4
Tahini: Place the tahini in a bowl and slowly mix in a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper and lemon juice to taste.
Step 5
Serve the roast veg and chickpeas on the lettuce and rocket leaves topped with the toasted sunflower seeds and almonds. Drizzle over the tahini.