Roasted Tomato & Artichoke Salad w Whipped Tofu

Directions

1. 1

   Add the chickpeas, tomatoes, artichokes and garlic to a roasting tray. Season with salt and drizzle with olive oil. Shake to mix everything. Roast at 220ºC for 25-30 mins, or until starting to go golden and crisp at the edges, shaking half way through.

2. 2

   Meanwhile, add the ingredients for the vinaigrette to a bowl with a pinch of salt and mix well.

3. 3

   Start making the whipped tahini tofu by adding all of the ingredients to a food processor or blender. Once the tray is out of the oven, at the roasted garlic cloves. Season to taste with more lemon/salt.

4. 4

   Spoon the tofu onto a large plate and top with the roasted veg. Drizzle with the vinaigrette and top with basil, chilli flakes and pine nuts. Serve with some dressed rocket and your favourite bread for dipping.