recipeName: roasted vegetables salad with chickpeas and parsley dressing
ingredients: ½ cup aubergine diced ½ cup red pepper diced 1 cup chickpeas drained 100g broccoli florets 1 tablespoon olive oil 100g cherry tomatoes 1 tablespoon sesame seed 1 teaspoon salt 2 teaspoons paprika 1 teaspoon black pepper 1 teaspoon ground coriander 2 teaspoons low-sodium soy sauce 1 teaspoon minced garlic clove 2 tablespoons parsley chopped 2 teaspoons white vinegar 1 tablespoon maple syrup
steps: drizzle vegetables with oil and chargrill for 10-15 minutes. set aside. in a small pan add oil and toast sesame seeds until golden brown, season with salt, paprika and pepper to taste. dust broccoli with the sesame seeds mix and set aside. on a greased bakery sheet season chickpeas with coriander, oil, salt and paprika for 10-15 minutes. set aside.
NER: aubergine red pepper chickpeas broccoli florets olive oil cherry tomatoes sesame seed salt paprika black pepper coriander soy sauce garlic clove parsley white vinegar maple syrup