Cumin Roasted Chickpea, Cauliflower, Courgette & Spinach with Lemon, Honey & Sesame Salmon
Ingredients for The Chickpeas
1 400g tin chickpeas drained and shells removed (top tip place the chick peas in flat baking dish and using the flat of you hand, gently roll and this loosens the shell)
1 courgette cut into 1 cm thick slices and then cut in half (half-moons)
6 tablespoons wild Garlic & Parsley oil (see my recipe on the blog for wild garlic & Herb oil) or you can use normal garlic oil
1 teaspoon of ground cumin
1 teaspoon of cumin seeds (if you don’t have cumin seeds just replace for another teaspoon of ground cumin)
2 large handfuls of baby spinach (remove any hard stalks) roughly chopped
Good pinch Maldon sea salt flakes
Ingredients for the Salmon
2 Fresh Salmon Fillets approximately 100g each, patted dry (skin on)
Zest & juice of half an unwaxed lemon
2 tablespoons of honey
2 tablespoons black or white sesame seeds
Salt & pepper to season
Natural yoghurt (replace with a little coconut cream if dairy free)
Small handful of coriander
Pre-heat the oven to 180 degrees, pour the chickpeas and courgettes into a large baking dish pour on the garlic oil, sprinkle the over the cumin, sprinkle with sea salt and give a good mix.
Mix the lemon zest, honey and lemon juice in a bowls and brush over the salmon, season with salt and pepper. Remove the chickpeas from the oven and add the salmon to the baking tray, pouring the remaining lemon and honey mix on to the salmon and then sprinkle with the sesame seeds.
Place in the oven and roast for 15minutes. Remove from the oven, remove the salmon and add the spinach, now plate up.
Split the chickpea, courgette and spinach between two plates and top with salmon, add a good size dollop of yoghurt, sprinkle with coriander and a squeeze of lemon.
Drizzle a little of wild garlic oil
Serve with popadoms, mango chutney and some rotis.