Roasted Zucchini with Lemon Buckwheat, Crispy Za’atar Chickpeas and White Carrot Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper.

2. 2

   Place the zucchini on the pan cut side up. Score the flesh lightly, brush with 30 ml (2 tbsp) olive oil, and season with 4 g (about 3/4 tsp) salt and black pepper.

3. 3

   In a bowl, toss the dried chickpeas with 15 ml (1 tbsp) olive oil, za’atar, sweet paprika, 2.5 ml (1/2 tsp) cumin, and a pinch of salt. Scatter them around the zucchini on the pan.

4. 4

   In another section of the same pan, or on a small separate pan, place the white carrots or parsnips, onion, and 2 whole garlic cloves. Add 15 ml (1 tbsp) olive oil and a pinch of salt, and toss well.

5. 5

   Roast everything for 30 to 35 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through. Remove the chickpeas once crisp, and leave the zucchini and vegetables until tender and golden.

6. 6

   Meanwhile, place the buckwheat in a saucepan with 360 ml (1 1/2 cups) vegetable broth, the 2 chopped garlic cloves, and 2.5 ml (1/2 tsp) cumin. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes.

7. 7

   Fold the lemon zest, 30 ml (2 tbsp) lemon juice, and half of the chopped parsley into the buckwheat, then adjust salt to taste.

8. 8

   Transfer the roasted white carrots or parsnips, roasted onion, roasted garlic cloves, tahini, 120 ml (1/2 cup) vegetable broth, and 15 ml (1 tbsp) lemon juice to a blender. Blend until smooth; add a little more broth if you want a looser sauce. Taste and adjust salt.

9. 9

   To serve, spread a layer of the white carrot cream on each plate. Top with a portion of lemon buckwheat and 2 roasted zucchini halves per person.

10. 10

    Finish with the crispy chickpeas, the remaining fresh parsley, toasted sesame seeds, and, if desired, a few extra drops of olive oil and a little more lemon zest.