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How to make Roast chickpea and broccoli Buddha bowl with tahini dressing

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 x 400g cans chickpeas, rinsed, drained
  • 1 large (about 450g) head broccoli, trimmed, cut into florets
  • 1 teaspoon ground cumin
  • 1/2 teaspoon MasterFoods® Garam Masala
  • 4 eggs
  • 1 small bunch watercress, leaves picked
  • 200g grape tomatoes, halved
  • 4 radishes, thinly sliced
  • Baby herbs, to serve (optional)

Tahini dressing

  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 teaspoon extra virgin olive oil
  • 2 tablespoon hot water
  • 1 teaspoon honey

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the chickpeas and broccoli on the prepared tray. Sprinkle with the cumin and garam masala. Spray lightly with olive oil. Roast for 15 minutes or until the broccoli is tender and chickpeas are golden.
  • Step 2 Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat to low and simmer for 4 minutes for soft yolks. Refresh under cold running water. Drain. Peel and halve the eggs.
  • Step 3 For the tahini dressing, stir the ingredients in a bowl until smooth.
  • Step 4 Divide the chickpeas, broccoli, watercress leaves, tomato and radish among serving bowls. Top each with egg, drizzle with dressing and sprinkle with herbs, if using.