Roasted Carrot and Chickpea Tahini-Pomegranate Salad

1. Wash hands and preheat oven to 210°C. Cut washed 330 g carrots into 1.5 cm spears. Rinse and drain 240 g chickpeas, then thoroughly pat dry.

2. Toss carrots and chickpeas with 25 ml olive oil, 2 g paprika, 2 g cumin and 2 g salt. Spread in one even layer on a large baking tray.

3. Roast on center rack for 25–28 minutes. Turn once around 15 minutes. Remove when carrots are fork-tender and the chickpea surfaces are dry and lightly browned.

4. While roasting, whisk 40 g tahini, 25 ml lemon juice, 35 ml water, 4 g grated garlic and remaining 1 g salt for about 1 minute until thick but pourable.

5. Divide roasted carrots and chickpeas between two plates; drizzle with half the tahini sauce each. Add 60 g pomegranate seeds and 15 g parsley divided evenly, and serve at once.