Summary: This is such a tasty combination! I was really surprised how well these flavours work together. It’s nice and easy and flexible too. Use your choice of roast veggies if you would prefer or leave out the chicken (or swap it for fried haloumi) for a vegetarian meal.
Ingredients
- 300g potatoes (I used purple congo), chopped
- 200g carrots, chopped
- 2 red onions, chopped into wedges
- 1 large capsicum, roughly chopped
- 3-4 tomatoes, chopped into wedges
- 4-6 whole cloves garlic, skin still on
- 1 x 400g tin butter beans, drained and rinsed
- 1 cup shredded roast chicken
- Olive oil
- Salt
- Pepper
- 1/2 bag mixed salad greens
- For dressing:
- 2 tblsp tahini
- 2 lemons, juiced
- 1/4 cup olive oil
- Roasted garlic cloves
- Salt
- Pepper
Instructions
- Pre heat oven 190C.
- Place the veg in a large baking dish, drizzle with a little olive oil and sprinkle with salt and pepper.
- Bake in the oven until veggies are tender and are browning up at the edges, around 40 mins. Remove from oven and allow to cool a little whilst you make the dressing.
- Squeeze the soft, roasted garlic into a bowl and discard the skins. Add the tahini, lemon juice and olive oil and whisk together. Season to taste.
- Assemble the mixed leaves, butter beans, chicken and warm vegetables and drizzle with the dressing
- Serves 2 greedy people as a main meal.
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