3 Tablespoons Carwari Hulled Tahini
2 Tablespoons Carwari Extra Virgin Sesame Oil
1/2 Teaspoon Carwari Agave Nectar
2 Tablespoons Fresh Lemon Juice
2 -3 Tablespoons Water
1/2 Teaspoon Sea Salt
Freshly Ground Black Pepper
1 Can Chickpeas - Drained and rinsed
10 Bottom Muchrooms
2 Teaspoons Carwari Japanese Spicy Seasoning
1/2 Teaspoon Sumac (Optional)
1 Tablespoon Olive Oil
50g Baby Rocket Leaves
50g Red Onions - Thinly sliced
1. Make the Tahini Dressing. Put Tahini and all of the dressing liquid ingredients into a small a bowl and whisk well. Season to taste with salt and pepper.
2. Heat the oil in a frying pan and add mushrooms and Spicy Seasoning and Sumac (optional). Cook, stirring for 3 - 4 minutes. Add the chickpeas and cook further 3 - 4 minutes. 3. Put the spicy chickpeas and mushrooms, a half amount of baby rocket leaves and red onions into a bowl add 1/3 or 1/2 of the tahini dressing and toss well and place on a plate.
4. Put the rest of rocket leaves and onions and more dressing no top.