Ingredients

• 700g potatoes, waxy
• 2 cloves of garlic
• 1 tin of chickpeas, drained (250g)
• 150g baby spinach, fresh
• 250g cherry tomatoes, halved
• 4 spring onions, sliced into rings
• 3-4 Tbsp olive oil
• 1 Tbsp sesame oil, toasted
• 4 Tbsp light balsamic vinegar
• 6 sprigs parsley, leaves removed
• 1 tsp honey
• 1 tsp mustard
• Salt, pepper
• 2 Tbsp sesame seeds
• 50g grated parmesan

Instructions

Preheat the oven to 220 °C (top/bottom heat). Line a baking tray with baking paper.

Peel and finely chop the garlic. Place in a large bowl.

Wash and quarter the potatoes and add to the bowl. Drizzle with olive oil (or spray with oil if you have it in a spray bottle). Season with salt and pepper and mix everything well.

Spread the potatoes on the baking tray and bake for 20 minutes. Turn and bake for another 10–15 minutes until golden brown.

While the potatoes are in the oven, toast the sesame seeds in a pan without oil until golden brown and leave to cool.

Prepare the dressing: Finely chop the parsley. In a small bowl, mix together the olive oil, toasted sesame oil, balsamic vinegar, honey, mustard, salt, pepper and chopped parsley.

After baking, leave the potatoes to cool on the baking tray for approx. 5 minutes.

Transfer to a large bowl and mix with the spinach, tomatoes, chickpeas and spring onions.

Pour the dressing over the top and mix everything together well.

Sprinkle with the shaved Parmesan and toasted sesame seeds and enjoy immediately.