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Moroccan inspired Roast Veg

Moroccan inspired Roast Veg

Cooked Ingredients

  • 4 Carrots sliced into large shards/wedges
  • 2 Sweet potatoes sliced into wedges
  • 1 Medium butternut squash peeled and sliced into large chunks
  • 3 Red onions skin on and root head on, sliced into quarters (for decorative appeal)
  • 1 Lemon sliced into wedges
  • 200 ml Olive oil
  • 1 tbsp Whole cumin seeds
  • 1 Cinnamon stick
  • 2 Whole star anise
  • 1 tbsp Fennel or caraway seed (optional)
  • 2 tbsp Honey
  • 1 pinch Salt
  • 1 pinch Pepper

Spiced Seeds Ingredients

  • 1 bag Good4U Salad Super Seeds
  • 1 tbsp Whole cumin
  • 1 tbsp Whole coriander seeds
  • 1 tsp Ground cumin
  • 1 tsp Sea salt flake
  • 1 tsp Chilli flakes

Salad Ingredients

Method

  1. Pre heat your oven to 200 C/ 375 F
  2. Grab a large roasting tin toss all the ingredients together finish with a good drizzle of honey
  3. Place into the hot oven and roast until golden brown and soft to the touch around 30 to 45 minutes. Once cooled remove the cinnamon star anise and lemon wedges from your mix.
  4. Spiced Seeds - Start by toasting the whole cumin seeds, whole coriander seeds and chilli flakes in a hot dry pan for about a minute or two keep stirring continuously and add the salad super seeds until warmed through and finish with the ground cumin and sea salt. Set aside to cool or serve warm
  5. Salad - Grab a bowl and mix the spiced seeds into the roasted vegetables. (save a few to sprinkle on top for decoration)
  6. Place the roasted vegetable mix on top of green baby leaves.
  7. Sprinkle with lots of sprouted lentils, a drizzle of olive oil and a good squeeze of fresh lemon juice.