Warm Grilled Vegetable & Chickpea Salad with Tahini Dressing

Sumo Salad is one of my go to choices for lunch if I'm out and about or at work without my lunch box.

One of my favourite choices is a roasted veg and chickpea number that is certainly not rocket science...I've been meaning to make a batch of my own at home for quite some time.  Last Thursday I got a decent block of time in the kitchen to do a spot of cooking while I chatted with a friend over a cuppa and our kids ran riot around the house.

I sliced and grilled my veg while we discussed all manner of things.  I have a large grill plate that I use on the long burner on the cook top but these veggies are perfect done on the BBQ too.  The whole process would be much faster than inside but right now I'm avoiding going out in the cold as much as possible.

Warm Grilled Vegetable & Chickpea Salad with Tahini Dressing - Serves 6

Ingredients

1 Large or 2 Medium Sweet Potatoes, peeled and sliced into 1/2 cm rounds

2 Zucchinis, Ends Trimmed and sliced length ways into 1/2-1cm slices

1 Eggplant, Trimmed and sliced into 1/2-1cm slices

2 Big Red Capsicums

2 Cups Dried Chickpeas soaked and cooked or 2 x 400g tins drained and well rinsed

1 Bunch Asparagus, washed and ends trimmed

1 Tbs Olive Oil

3 Lemons

1/2 bunch Parsley, chopped

2 Tbs Tahini

200g tub baby bocconcini drained and washed

Method

Heat your grill plate and pop the 2 whole, washed capsicums on and cook until all the sides are blackened and blistered.  Throw the asparagus on the grill plate with the capsicums too. When they are done pop them in a bowl and cover with glad wrap.

While the capsicums are cooking peel and slice your veggies and put them in a huge bowl with 1 Tbs Olive Oil and the juice of a lemon plus plenty of freshly ground pepper and a little touch of salt.  Add some fresh or dried herbs like oregano or thyme if you like.  Some dried chilli flakes would be awesome too.

Grill your veggie slices, on an indoor plate it will take a bit of time due to size restrictions so feel free chop the veggies into chunks and roast them instead if you want to avoid the BBQ :)

As your veggies cook pile them into a dish and cover with alfoil to keep warm.

Once your capsicums are cool enough to handle chop off the top, pull out the seeds and peel away the skins.  Pop the flesh in with the rest of the veggies.

Once all the veggies are warm chop into chunky pieces, I actually kept the sweet potato rounds whole and combine with the chickpeas.  Stir in the 2 Tbs tahini and juice of 2 lemons together with the chopped parsely until everything is coated.  Finish by tumbling through the baby bocconcini and serve to the table.

I finished with a sprinkling of pomegranate seeds because I had them handy in the fruit bowl, a few halved cherry tomatoes would be a lovely way to top things off too.

As usual I am linking up with Veggie Mama for Meatless Monday.

Have a sensational week.

Tatum xx