INGREDIENTS
- 1/2 organic cauliflower, roughly chopped
- 1/2 organic pumpkin, roughly chopped
- 6 organic carrots, cut in half length ways
- 4 organic beetroots, roughly chopped
- Can of Organic Chickpeas
- 2 tsp organic smoked paprika
- 2 tsp organic cumin
- 2 tsp organic coriander
- 4 tbs ghee
- 250g organic baby spinach
- 100g organic salad leaves
- 100g organic spicy rocket
- 1 cup cooked organic cracked Freekeh, Couscous or Quinoa
- 1/4 cup organic pomegranate seeds
- 1-2 organic figs, sliced
- Sprinkle of organic pumpkin seeds
- Dollops of homemade or bought pesto
- Drizzle your favourite dressing over top
METHOD
- 1. Chop up all the veggies and roast in ghee until they are golden brown / cooked through
- 2. Cook the freekeh/couscous or quinoa, roast the chickpeas with the spices and make your own pesto (if doing so) whilst the veggies roast.
- 3. Assemble with the organic salad leaves, spinach and rocket on the bottom of your platter. Then add the freekeh, and dot the veggies around. Dollop the pesto in the gaps, sprinkle the pumpkin seeds and pomegranate seeds on top.
- 4. Serve with the roasted chickpeas and or your favourite protein.
Image & Recipe from Holly Nash APD & Nutirtionist @paradise_pantry
