Middle Eastern Leek Salad with Feta | Oven-Roasted

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash the leeks, shake dry, trim the dark green ends, and cut the stalks into approx. 3 cm pieces. Drain the chickpeas, rinse with cold water, and pat dry with paper towels.

Spread the leek pieces and chickpeas onto the baking sheet. Season with 20 ml extra virgin olive oil, ground cumin, a pinch of fine salt, and a pinch of ground black pepper. Roast in the preheated oven for approx. 20–25 minutes until the leeks are tender and pleasantly browned at the edges. Scatter the pine nuts over the baking sheet during the last 4 minutes to roast along.

In a bowl, whisk together the tahini, juice and fine zest of the organic lemon, liquid honey, grated garlic clove, and the remaining 20 ml extra virgin olive oil. Whisk in 2–3 tablespoons of lukewarm water until a smooth, silky dressing forms. Season to taste with a pinch of fine salt.