Greens and Roasties with a Balsamic Citrus Dressing - 4-6 serves

 

Spinach – 4 cups washed and finely chopped

Rocket – approx. 100g finely choped

Parsley – 1 handul

Chickpeas – 1 can

Pumpkin seeds 1/2 cup

 

Beetroot – 4 small peeled and roasted

Carotts – 4 chopped and rosted

Red onion - 2 baby peeled, chopped and roasted

Coconut oil to roast veggies

 

1/4 tsp cumin seeds

1 tsp paprika

1/4  tsp chilli powder

 1/4 tsp sea salt

 

Dressing

2Tbs lemon juice

Rind of 1 lemon

Juice of 1 organges

2Tbs coconut balsamic

2Tbs olive oil

Sea salt

 

Cut beetroot, carrots and red onion into bite size pieces and roast in coconut oil until tender but not  mushy. (approx. 30 min at 180) – once roasted cool

Drain and rinse chickpeas then coat in spice mix ( cumin, paprika, chilli and sea salt) put to one side.

Wash and finely chop greens.

Mix dressing ingredients together and shake well.

Add ¾’s of the  dressing to and mix well

Add the pumpkin seeds and mix well.

Add the chickpeas and roast veggies.

 

Enjoy.