Preserved lemon, roast beetroot and chickpea crouton salad with tahini dressing

Summertime food shoot with Charlotte Smith Jarvis.

Summertime food shoot with Charlotte Smith Jarvis. - Credit: Archant

This makes a great light lunch or is delicious served alongside a dish of spring lamb


2 bags salad leaves

2 preserved lemons flesh removed and finely chopped

2 medium beetroot

1 small tin chickpeas

1 small egg white

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1/2tsp each ground cumin and coriander

Pinch allspice

Pinch paprika

Salt and pepper

For the dressing

3tbsp lemon juice

4tbsps light tahini

1 crushed garlic clove

Pinch cayenne

Sea salt and pepper


1. Pre-heat the oven to 200C. Prick the beetroot and place on a tray in the oven for about one hour until cooked through. Peel, chop into 2cm pieces and set aside.

2. Make the chickpeas. Pre-heat a grill. Lightly whisk the egg white until loose. Add the chickpeas and toss to coat. Mix together the spices and some salt and pepper. Roll the chickpeas in the spice mixture. Now place on a tray under the grill and cook until golden and crisp, turning regularly. Set aside to cool.

3. Mix together the dressing ingredients. Add water tablespoon by tablespoon until you have a smooth consistency that you like. Season to taste.

4. Toss the salad leaves with the beetroot, chickpeas and preserved lemons then drizzle over your dressing.

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