This is an awesome go-to recipe that makes the most of winter roast goodness and makes a great lunch or dinner option.
Ingredients:
- Selection of vegetables suitable for roasting. I used:
- Pumpkin, parsnip, carrot, kumara, beetroot, capsicum, yam, red onion, cherry tomatoes and zucchini.
- A splash of olive oil
- Salt and pepper for seasoning
- Maple syrup
- Chick peas
- Pumpkin Seeds (roasted) and/or sunflower seeds or nuts
- Baby spinach leaves
Method:
- Preheat oven to 180°C.
- Dice all your roasting vegetables into small cubes. Cut cherry tomatoes into half. Spread evenly over a lined roasting pan.
- Drizzle with olive oil, salt and pepper and a generous squirt of maple syrup.
- Stir to coat all vegetables and put in centre of oven.
- Bake until almost golden, checking intermittently and turning to cook evenly.
- Add drained and washed chick peas and pumpkin seeds. Fold through and cook for a further 10 minutes.
- Allow to cool and toss with baby spinach leaves.
- For something extra yummy, fold through some avocado chunks.
- Drizzle with your favourite dressing.
- Enjoy heated or cold.
