Middle Eastern Chicory Salad with Feta | Spiced & Crispy

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the chicory, pat dry, trim the stalk slightly, and cut the heads in half lengthwise. Drain the chickpeas, rinse with cold water, and pat thoroughly dry with paper towels.

Arrange the chicory halves cut-side up on the baking sheet together with the chickpeas. Drizzle with 20 ml extra virgin olive oil and the liquid honey, and season with the ground cumin, a pinch of fine salt, and a pinch of ground black pepper. Roast in the preheated oven for approx. 18–20 minutes until the chicory is delicately caramelised at the edges and the chickpeas are crispy. During the last 4 minutes, add the roughly chopped walnut kernels to the baking sheet and roast along.

For the dressing, stir the tahini in a bowl together with the juice and finely grated zest of the organic lemon, the finely grated garlic clove, and the remaining 20 ml extra virgin olive oil until smooth. Gradually stir in approx. 2–3 tablespoons of lukewarm water until a silky, creamy dressing forms. Season to taste with a pinch of fine salt.