Pure Freshness
Ingredients
- 2 cups cauliflower florets
- 1 cup chickpeas
- 1/2 cup hazelnuts
- 1 cup broccoli florets blanched
- 3 cups rocket
- 1/2 cup mint leaves
- 1 cup uncooked couscous
- 2 tbs olive oil
- 1 tbs dukkah
- dressing
- 1 tbs tahini
- 1 cup fresh coriander
- handful mint leaves
- 2 tbs lemon juice
- water to desired consistency
- pinch sea salt
- blend until smooth and creamy.
- smashed avo toast
- 1 avo mashed
- 2 thick slices sourdough bread
- 2 tbs green sauce (see recipe day 174)
- sprinkling roast hazelnuts
- 1 tbs olive oil
- 1 tsp mixed herbs
- 1 tsp chilli flakes
- pinch salt flakes .
Preparation
Preheat the oven to 200 C and line a baking tray. Toss the broccoli florets and chickpeas in the dukkah and drizzle with 1 Tbs olive oil. Bake for 30 mins until golden. Set aside
In the meantime place the couscous, 1 cup of boiling water and 1 Tbs olive oil into a bowl and stir to combine. Set aside until the couscous has absorbed all the water. It should be light and fluffy
Now break the hazelnuts slightly with something g heavy, and roast in the oven for 10 mins
Plate the couscous, mint, rocket, cauliflower abs chickpeas. Toss to combine. Top with hazelnuts and drizzle with the dressing
Drizzle the bread with olive oil and rub in the mixed herbs
Toast in the oven at 200C until golden
Roughly combine the mashed avo and green sauce
Spread on the toasted sourdough and top with roast hazelnuts, chilli and salt flakes and another drizzle of olive oil