- 2 poppadoms
- 1 red bell pepper
- 1 small zucchini
- about 4 carrots
- half onion
- 3 garlic cloves
- small handful of cherry tomatoes
- olive oil
- pepper and salt to taste
- 1/2 recipe for tahini sauce
- sunflower or other neutral oil for frying
Kitchen equipment needed
- cutting board & chef’s knife
- oven tray
- frying pan or heavy bottomed pan
- meat tongs
- paper kitchen towel
Preparation — 15 minutes
Rinse the red bell pepper, remove the seeds and divide into strips. Rinse the zucchini and carrots, remove the ends are divide into slices. Peel the onion and garlic cloves, chop the onion into large (half) rings and crush the garlic cloves (keep them in one piece). Rinse the tomatoes and divide them into halves.
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit and heat the frying oil. You can use a frying pan or a heavy bottomed pan for frying.
Finishing the roasted vegetables and tahini sauce poppadoms — 30 minutes
Divide peppers, carrots, zucchini and onion over the oven tray. Add the crushed garlic cloves and drizzle with olive oil, pepper and salt. Roast the vegetables in the oven for about 20 minutes, the exact time depends on the oven and the size of the vegetables.
Meanwhile deep fry the poppadoms by adding them one by one to the oil for a few seconds. They’re done very quickly and then transfer them to paper kitchen towels to remove any excess oil. Meanwhile create an easy tahini sauce and add the cherry tomatoes to the oven tray in the last 5 minutes.
Remove the garlic cloves and divide the roasted vegetables on top of the poppadoms. Serve with tahini sauce and enjoy!