Roasted Vegetables with Tahini Sauce

Ingredients

• 40 g Walnuts
• 60 g Almonds
• 1 tsp Honey
• Salt
• Pepper
• 1 tsp Ras el-Hanout
• 500 g Green Asparagus
• Broccoli (500 g)
• 400 g Chickpeas (canned; drained weight)
• 1 tsp ground cumin
• 1 Bio Lemon
• 4 tbsp olive oil
• 1 Garlic clove
• 80 g Tahini (Sesame Paste)
• Cayenne pepper

Instructions

1. 1.

   Chop the nuts, spread them on a baking sheet lined with parchment paper, drizzle with honey, season with salt, pepper and Ras el Hanout, and roast in a preheated oven at 160 °C (140 °C convection; Gas: Mark 2) for 10 minutes.

2. 2.

   Meanwhile, wash the asparagus and trim the woody ends. Clean and wash the broccoli, and cut it into florets. Rinse and drain the chickpeas. Rinse the lemon, rub it dry, grate 1 half of the zest, and squeeze the juice from both halves.

3. 3.

   Remove the nuts from the baking sheet. Increase the temperature to 200 °C (180 °C convection; Gas: Mark 3). Place the vegetables on the baking sheet, sprinkle with salt, pepper and ½ tsp cumin, drizzle with half of the lemon juice and oil, and bake for 20–25 minutes.

4. 4.

   In the meantime, peel and finely chop the garlic. Mix the garlic with tahini, remaining lemon juice and remaining cumin, thinning with water if necessary, and season with salt, pepper and a pinch of cayenne pepper.

5. 5.

   Remove the roasted vegetables from the oven, arrange them on plates, and drizzle with tahini sauce. Sprinkle with lemon zest and scatter the nuts over the top.