Salad
Ingredients
- 1 parsnip
- 1 carrot
- 1/2 head of broccoli
- 60 grams of pumpkin seeds
- 1 tsp of curry powder
- 1/2 tsp of chilli powder
- 1/2 tsp of salt
- 2 tbsp of maple syrup
- 1 tbsp of apple cider vinegar
- 2 tbsp of oil
- greens of your choice and cooked quinoa to serve
- avocado
- cherry tomatoes
Preparation
Slice carrot, parsnip and broccoli into bite-size pieces
Whisk together curry powder, chilli, salt, maple syrup, apple cider vinegar and oil
Preheat oven to 180 degrees, pour the spice mix over the veggies and roast for 20 minutes
Add your pumpkin seeds to the same bowl where you combined all the spices and toss them with extra 1/2 tsp of chilli(optional)
Remove from the oven, give veggies a shake and sprinkle pumpkin seeds over
Return to the oven and roast for 10-15 minutes more or till veggies are soft and caramelised and pumpkin seeds are toasted
To serve arrange your greens on the plate and top with cooked quinoa, roasted veggies and pumpkin seeds, cherry tomatoes, sliced avocado and drizzle sacla’ salad cream dressing over