Bestow: Roast Kumara Salad Recipe


Roasted Chickpea Ingredients:

Roasted chickpeas
1 400g can chickpeas, drained
1 tablespoon of olive oil
½ teaspoon of paprika
½ teaspoon of cumin
Himalayan or sea salt
Black pepper, freshly ground

 

Salad Ingredients:

1 large kumara, peeled and chopped into chunks
1 small head broccoli, cut into florets
1 aubergine, chopped into chunks
1 teaspoon smoked paprika
1 teaspoon of cumin seeds
1 cup of brown rice, cooked
4 tablespoons olive oil
2 tablespoon lemon juice
¼ teaspoon of Himalayan or sea salt
Black pepper, freshly ground
1 handful of rocket
1 small bunch of kale, roughly chopped
1 small handful of fresh coriander leaves, roughly chopped
Himalayan or sea salt
Black pepper, freshly ground

Method:

In a large bowl or bag mix together the kumara, aubergine, two tablespoons of olive oil, smoked paprika, cumin seeds, salt and pepper. Combine to evenly coat the vegetables. Place the kumara and aubergine on a oven tray lined with baking paper. Roast for 30 minutes or until golden brown.

While the vegetables are roasting, drain the chickpeas and pat dry with a paper towel. Place the chickpeas on a roasting tray and drizzle with the olive oil, sprinkle with the paprika, cumin, salt and pepper. Stir to coat, place in the oven to roast until golden and crisp. This takes approximately half an hour. Shake the tray gently halfway through.

Once the vegetables are cooked, toss through the kale, rocket and coriander, stir in the vinagerette. Arrange in a large bowl or platter over the cooked brown rice. Scatter over the roasted chickpeas and serve with the hummus dressing.

  • May 22, 2019
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