Roasted Chickpea and Autumn Veg

Recipe: Serves 2

INGREDIENTS:

  • ½ kent pumpkin

  • ½ Cauliflower

  • 1 can chickpeas, drained and rinsed well

  • 1 red onion

  • 2 tbsp extra virgin olive oil

  • 2 tbsp Za’atar blend

  • Fresh mint leaves to serve


METHOD:

  1. Preheat the oven to 180 degrees, fan forced.

  2. Slice the onion, pumpkin and chop the cauliflower into small heads.

  3. Drizzle the pumpkin with olive oil, season with pepper and place on a lined baking tray around the edges.

  4. In a bowl, mix the onion, cauliflower and chickpeas. Drizzle 1 tbsp olive oil and season with za’atar. Mix until covered.

  5. Arrange the chickpea cauliflower mix on the tray between the pumpkin.

  6. Bake in the oven for 30 minutes, until golden and slightly caramelised.

  7. Remove from oven, top with fresh mint leaves and serve.

 
Lifestyle dietitian, sport dietician, nutritionists Michelle Theodosi, Erika Hung and Sarah Lombardi provide private, personalised nutrition consultation, workshop, presentation. Based in Sydney: Sylvania, Sutherland, Balmain, Birkenhead, Drummoyne,…
 

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