Having a bit of a “fat day” today, and this salad sticks to the more indulgent theme, but there’s some green in there too. The creamy tahini dressing and juices from the smokey roasted courgettes soak into the croutons. For the level of flavour, it doesn’t really have that many ingredients. I made a salad very much like this a few days ago for a beach meet up, and everyone was rather taken by it! So I thought I would remake it, with a few tweaks and share it with you lovely peeps! Enjoy, and see you at the Virtual Vegan Potluck on Saturday 🙂
1 head romaine lettuce, torn into bite sized pieces
1 tin chickpeas, drained and rinsed
1 courgette, sliced into thin half moons
2 or more tbsp smoked paprika
a generous pinch of salt and freshly cracked black pepper
a few handfuls of croutons, homemade or store brought
Toss the sliced courgette in a bowl with a pinch of salt and cracked black pepper, drizzle with a generous amount of olive oil and toss into an oven proof dish, sprinkle over generous amounts of smoked paprika, roast in a preheated oven at 200c/400f for 15-20 minutes. Grab a big bowl, and chuck in your lettuce, spoon over the roasted courgette, the drained chickpeas and add a good handful of croutons. Whisk the dressing ingredients together, adding water as needed to get a good consistency. Pour over the salad and sprinkle with extra smoked paprika.