Makai Palak Salads

Preheat oven to 425°F. Combine green beans, tomatoes, 1 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. On other side, combine corn, chickpeas, 1 tsp olive oil, and a pinch of salt and pepper and toss. Roast until tomatoes are bubbling, green beans are slightly charred, and corn and chickpeas are browned in spots, 20 to 25 minutes. (4-servings: use 2 tsp olive oil, 2 tsp olive oil)

Meanwhile, stir together yogurt, lime zest, 1 tsp water, and a pinch of salt and pepper in small bowl and set aside. (4-servings: use 2 tsp water)

Heat 3 tbsp olive oil in large nonstick skillet over medium heat. Add cumin and onion and cook, stirring occasionally, until onions are tender and well browned, 10 to 12 minutes. Add turmeric, garlic, and just a pinch of Thai chile. Cook until fragrant, 30 seconds to 1 minute. Off heat, stir in lime juice, ¼ cup water, and a pinch of salt and pepper. Transfer to large bowl. (4-servings: use 6 tbsp olive oil) (TIPS: If the onions are browning too quickly, reduce the heat to medium-low. Use more Thai chile if you prefer more spice.)

Add spinach and roasted vegetables to bowl with spiced onions and gently toss to lightly wilt spinach. Divide makai palak salads between plates and drizzle with lime yogurt. अपने खाने का आनंद लें!