Moroccan inspired Roast vegetable and super seed salad with sprouted lentils
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Moroccan inspired Roast vegetable and super seed salad with sprouted lentils
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Ingredients
- 4 Carrotssliced into large shards/wedges
- 2 Sweet Potatoessliced into wedges
- 1Medium Butternut Squashpeeled and sliced into large chunks
- 3 Red Onionsskin on and root head on sliced into quarters (for decorative appeal)
- 1 Lemonsliced into wedges
- 200ml Olive Oil
- 1tbsp Whole Cumin Seed
- 1 Cinnamon Stick
- 2 Whole Star Anise
- 1tbsp Fennel or caraway seed (optional)
- 2tbsp Honey
- 1 pinch Salt
- 1pinch Peppers
Spiced Seeds
- 1Pot Good4U Salad Super Seeds
- 1Tbsp whole cumin
- 1Tbsp whole coriander seeds
- 1tsp Ground Cumin
- 1tsp sea salt flakes
- 1tsp chilli flakes
Salad
Instructions
For the Roast Veg
- Pre heat your oven to 200 C/ 375 F
- Grab a large roasting tin toss all the ingredients together finish with a good drizzle of honey
- 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.
For the 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
Salad
- Grab a bowl and mix the spiced seeds into the roasted vegetables. (save a few to sprinkle on top for decoration)
- Place the roasted vegetable mix on top of green baby leaves.
- Sprinkle with lots of sprouted lentils, a drizzle of olive oil and a good squeeze of fresh lemon juice.
- Enjoy 🙂