Plant-Based
A warm medley of Moroccan vegetables spiced with cumin and turmeric tossed with chickpeas and a creamy nut feta.
1. Set oven to 220ºC. Trim and scrub carrots. Wedge onion. Toss on oven tray with drained chickpeas (see notes), 2 tsp cumin, 1 tsp turmeric, 1 tbsp oil, salt and pepper. Add garlic cloves to tray and roast for 15-20 minutes until golden and cooked through.
2. Trim and halve sugar snap peas. Roughly chop tomatoes and coriander. Wedge beetroot. Toss with roast vegetables when they are ready and sunflower sprouts.
3. Squeeze out roasted garlic from skin and finely chop (see notes). Whisk together with lemon zest, 1/2 juice, 1/3 cup olive oil, salt and pepper.
4. Divide salad among bowls. Drizzle over dressing and dot with feta cheese.
2. Trim and halve sugar snap peas. Roughly chop tomatoes and coriander. Wedge beetroot. Toss with roast vegetables when they are ready and sunflower sprouts.
3. Squeeze out roasted garlic from skin and finely chop (see notes). Whisk together with lemon zest, 1/2 juice, 1/3 cup olive oil, salt and pepper.
4. Divide salad among bowls. Drizzle over dressing and dot with feta cheese.
Dutch Carrots 1 Bunch
Red Onion 1
Chickpeas 400g
Garlic 2 Cloves
Sugar Snap Peas 1/2 Bag (125g) *
Tomatoes 2
Coriander 1/2 Bunch *
Cooked Beetroot 1 Packet
Sunflower Sprouts 1 Punnet
Lemon 1
Nut Feta Cheese 1 Tub (180g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, ground cumin
Red Onion 1
Chickpeas 400g
Garlic 2 Cloves
Sugar Snap Peas 1/2 Bag (125g) *
Tomatoes 2
Coriander 1/2 Bunch *
Cooked Beetroot 1 Packet
Sunflower Sprouts 1 Punnet
Lemon 1
Nut Feta Cheese 1 Tub (180g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, ground cumin
