Roast leeks, beetroot and spiced chickpeas with tahini
A dish that makes quite a statement and can be served as a main or a side. Don't omit the walnuts or pomegranate seeds – you need the texture, the earthiness of the walnuts and the tart-sweet pops of the pomegranate.
Overview
Prep time
40 mins
Cook time
1 hr 15 mins
Serves
4 -6
Ingredients
For the dressing
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1 garlic clove, crushed
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50g tahini
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2 tbsp Greek yogurt
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50ml extra-virgin olive oil
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juice of ½ lemon
For the vegetables
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1.3kg beetroot (small ones cook more quickly)
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1½ tsp sherry vinegar
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1½ tbsp pomegranate molasses
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4 tsp honey
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7 tbsp extra-virgin olive oil
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12 baby leeks
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4 tbsp olive oil
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½ tbsp white balsamic vinegar
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about 5 tbsp thick Greek yogurt
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2 preserved lemons, flesh removed and discarded, skin finely chopped
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100g pomegranate seeds
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20g walnuts, toasted and chopped
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5g dill, roughly chopped
For the chickpeas
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1½ tsp ground cumin
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1 tsp ground allspice
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¾ tsp chilli flakes
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1 x 400g tin of chickpeas, drained and rinsed
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1½ tbsp olive oil
Method
Step 1
Preheat the oven to 210C/200C fan/gas mark 6½.
Step 2
Make the dressing. Put 1 crushed garlic clove, 50g tahini, 2 tbsp Greek yogurt, 50ml extra-virgin olive oiland the juice of ½ lemoninto a blender with some seasoning and 50ml water,and whizz everything together.
Step 3
The mixture should have the consistency of double cream. Add more water to adjust the thickness if you need to. Taste for seasoning and lemon. Pour into a small jug and set aside.
Step 4
Wash the 1.3kg beetrootand remove the leaves (if they look perky enough to serve with the finished dish, hold on to them). Pull off the tail at the bottom of each beet.
Step 5
Put a double layer of foil in a roasting tin. This will be made into a parcel around the beets. Put them on the foil, then pull the foil up around them but don't seal it.
Step 6
Add 50ml water, seal the parcel – leaving some room around the beets – and roast for 45-60 minutes. How long it takes depends on the size of the beets – some large ones take over an hour. Test for doneness with the point of a knife.
Step 7
Remove from the oven and, when the beets are just about cool enough to handle, remove the skins (they slip off easily).
Step 8
Mix 1½ tsp sherry vinegar, 1½ tbsp pomegranate molasses, 4 tsp honeyand 7 tbsp extra-virgin olive oiltogether with some seasoning in a warm bowl.
Step 9
Cut the beets into wedges or quarters – depending on their size – and toss them in the bowl, making sure all the beets are coated. Cover to keep warm.
Step 10
Trim 12 baby leeksat the bases – though don't completely remove the bases – and the green tops. Peel off the outer layer of leaves – you may need to remove two layers – and discard. Wash the leeks.
Step 11
Bring a pan of water to the boil and drop the leeks into it. Cook for two minutes so that they soften, then remove and dry well (they won't become golden if they're wet).
Step 12
Put them in a roasting tin and drizzle on 4 tbsp olive oiland ½ tbsp white balsamic vinegar. Season. Roast for 10 minutes. The leeks should be golden, almost caramelised in patches, and soft right the way through.
Step 13
Put 1½ tsp ground cumin, 1 tsp ground allspice, ¾ tsp chilli flakesand some seasoning in a large bowl.
Step 14
Toss the drained and rinsed 400g tin of chickpeasin this mixture, trying to get the spices as well distributed as possible.
Step 15
Heat 1½ tbsp olive oilin frying pan over a medium heat and add the chickpeas. Fry for about three minutes, tossing the chickpeas around. Cover and keep warm.
Step 16
Put the beets on a large, warm platter (you don't need to use any of their dressing – it should have flavoured them) with the leeks on top. Dot the 5 tbsp thick Greek yogurtamong the vegetables, adding any reserved beet leaves, and scatter the chickpeas on top.
Step 17
Drizzle on the tahini dressing, then scatter the finely chopped skin of 2 preserved lemons, 100g pomegranate seeds, 20g toasted and chopped walnutsand 5g roughly chopped dillon top. Serve immediately.
