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
2Tbs lemon juice
Rind of 1 lemon
Juice of 1 organges
2Tbs coconut balsamic
2Tbs olive oil
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.