Ingredients
- 400 g cauliflower, cut into florets
- 1 x red capsicum, cut into large pieces
- 400 g pumpkin, peeled, cut into thin, small wedges
- 1 tbsp virgin olive oil
- 1 tbsp lemon juice
- 60 g baby spinach
- 1 x 250 g pack Microwave-ready rice & quinoa
- 1 x 250 g packet cooked whole baby beetroot, quartered
- ¼ cup fresh mint leaves (optional)
- 1 tbsp Gourmet Garden Coriander
- Zesty Hummus Dressing
- 2 tbsp hummus dip
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- 1 tbsp Gourmet Garden Garlic
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 220˚C (200˚C fan-forced). Line a large baking tray with baking paper. In a large bowl, combine oil, Gourmet Garden Coriander Paste and lemon juice to make the marinade.
- 2 Place cauliflower, capsicum, and pumpkin in the same bowl as the dressing and season well with salt and pepper. Toss to combine.
- 3 Transfer to prepared tray, spreading vegetables to form a single layer. Roast for 20-30 minutes or until vegetables are browned and tender. Cool for 10 minutes.
- 4 Meanwhile combine the dressing ingredients in a screw top jar and shake well. Taste and season with salt and pepper. Set aside.
- 5 Layer spinach, rice, beetroot and roasted vegetables on a serving plate/ bowl. Drizzle salad with dressing and sprinkle with optional mint leaves.
Moroccan Coriander Chicken with Shaved Fennel and Green Olives
![Moroccan Coriander Chicken with Shaved Fennel and Green Olives]()
