Roasted Vegetable Salad- 2 tbs olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves, crushed
- 750g orange sweet potato, peeled and cut into bite sized pieces
- 400g (about 2 bunches) baby Dutch carrots, trimmed and peeled
Warm Moroccan Avocado- 2 just-ripe Avocados, halved and deseeded
- 100g feta cheese, crumbled
- 1 tbs lemon juice
- 2 tsp dukkah
- 50g baby spinach leaves
- 1/2 pomegranates, seeds removed
- Salt & pepper, to season
- Lemon wedges and warmed flatbread, to serve
| Roasted Vegetable Salad- Preheat oven to 200°C/180°C fan-forced
- Combine oil, cumin, coriander and garlic in a bowl
- Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables
- Roast vegetables, turning once, for 25-30 minutes or until tender
Warm Moroccan Avocado- Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked
- To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste
- Serve with lemon wedges and flatbread
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