Tahini Traybake
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 small red onion
- 1 courgette
- 1 red pepper
- 1 x 14 oz tin chickpeas
- 3 tablespoons smooth tahini
- 1 lemon
- 2 tablespoons almond milk
- 1 tablespoon sesame seeds
- a handful of coriander
- drizzle of olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 190C (375F), fan setting
Step 2
Cut the red onion and red pepper into bite-sized pieces. Cut the courgettes in half, length-ways and then into half moon shapes. Drain and dry the chickpeas.
Step 3
Place the red onion, courgette, red pepper and drained chickpeas onto a large baking tray and drizzle with olive oil, salt and pepper. Give everything a really good mix, before cooking for 30-35 minutes until the vegetables are cooked.
Step 4
Once cooked, remove from the oven and mix through the tahini, sesame seeds, lemon juice and almond milk. If the mixture seems to split, add a little more almond milk, bit by bit, until it becomes smooth.
Step 5
Top with a crack of pepper and a sprinkle of fresh coriander (or parsley) before serving.
Step 6
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