MOROCCAN ROASTED VEGGIE BOWL

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I am often asked by quite a few mums at school and the gym how to make a really good salad.  I think a great salad starts with fresh seasonal vegetables and the flavour that you add.

A salad doesn’t just have to be lettuce and tomato with a dressing on it – salads have evolved into a something very different.  Everywhere you look at the moment it is about the vegetable or grain bowl.  They are really easy to do at home and you are only limited by your imagination.

For this particular Moroccan bowl I used up the vegetables I had in the fridge and in the pantry.  I roasted the following vegetables in a 180 degree Celsius oven:

Broccoli, cauliflower, sweet potato, chickpeas and a red onion.

I drizzled olive oil over both trays and tossed it all together.  In the sweet potato tray I added cumin seeds, chilli powder, smoked paprika, salt and pepper and tossed to combine.  I roasted these off until everything was lovely and charred – roughly 40 minutes for the sweet potato and 25 minutes for the brassicas.

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Once they were ready I let them cool for a few minutes before tossing together into a large serving bowl.  I added in a handful of chopped parsley or coriander in my case as Simon isn’t a fan, chives, mint and some pine nuts for crunch.

You can change the vegetables in this recipe to whatever is in season at the moment – beetroot would be a great addition as would feta cheese.

If you would like to add some grains into the salad – freekeh, pearl barley, cous cous and brown rice would also work really well and give some body to the salad for a dinner as a vegetarian option.

 

 

 

 

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