Serves 4 – 6
Moreish at its best – chickpeas and cumin with sweet butternut and cauliflower all roasted together and finished with fresh avocado is a flavour combination like no other.
45ml (3 tbsp) Westfalia Lemon-Flavoured Avocado Oil
10ml (2 tsp) cumin seeds
2 cinnamon sticks, broken into pieces
45ml (3 tbsp) Rooibos tea
salt and pepper to taste
500g butternut, peeled and cubed
300g cauliflower, cut into florets
100ml sunflower or pumpkin seeds
1 x 410g tin chickpeas, drained
1 large avocado, cubed
2 slices feta, crumbled
handful each fresh mint and coriander, coarsely torn
1. Preheat the oven to 200˚C and line a baking tray with foil.
2. Mix oil, cumin, cinnamon and Rooibos tea in a large bowl and season to taste. Add butternut and toss well. Place butternut with oil mixture on the baking tray.
3. Roast for 20 minutes or until the butternut is just cooked. Add cauliflower, seeds and chickpeas and mix to coat with the pan juices.
4. Roast for 10 minutes or until the cauliflower is cooked. Spoon into a serving dish and add avocado, feta and herbs. Serve hot or at room temperature as a side dish or with baby salad leaves as a salad. Or spoon onto a wrap to enjoy as a light vegetarian meal.