Ingredients
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
2 just-ripe avocados, halved and deseeded
100g feta cheese, crumbled
1 tbs lemon juice
2 tsp dukkah
50g baby spinach leaves
½ pomegranates, seeds removed
Salt & pepper, to season
Lemon wedges and warmed flatbread, to serve
Method
1
Preheat oven to 200˚C/180˚C fan-forced.
2
Combine oil, cumin, coriander and garlic in a bowl.
3
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.
4
Roast vegetables, turning once, for 25-30 minutes or until tender.
5
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.
6
To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste.
7
Serve with lemon wedges and flatbread.
Ingredients
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
2 just-ripe avocados, halved and deseeded
100g feta cheese, crumbled
1 tbs lemon juice
2 tsp dukkah
50g baby spinach leaves
½ pomegranates, seeds removed
Salt & pepper, to season
Lemon wedges and warmed flatbread, to serve