Winter vegetable chopped salad with chilli tahini dressing

Step by Step

Step 1

Preheat the oven to 220°C, gas mark 7. Pat the chickpeas and butter beans dry with kitchen paper. Drizzle the oil onto a large baking tray, toss the chickpeas and beans in it, then season with salt. Roast for 20 minutes, shaking the pan halfway, until golden, crisp and the beans have burst open.

Step 2

Put the pistachios on a separate baking tray and put in the oven under the beans for the final 5 minutes of cooking, so they darken a little and crisp up. Leave both to cool slightly, then roughly chop the pistachios.

Step 3

Meanwhile, chop all the vegetables to roughly similar sizes, 1-2cm, then add to a large bowl with the onion, pomegranate and herbs. Crumble over the feta. Mix all the dressing ingredients together and season generously. Taste, adding a little more lemon juice if liked – it should be sweet, salty, earthy and sour all at once.

Step 4

Once the beans and chickpeas have cooled a little, add to the salad with the pistachios, then pour over the dressing (it will be quite thick). Toss everything together well, then divide between bowls to serve. Any leftovers make a great lunch the next day – box them up and chill overnight.