Serves 4
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 red onion
• 1 bunch asparagus, cut in half
• 100g brussels sprouts, halved
• ¼ cup olive oil
• 1 cup quinoa, cooked
• 420g tin chickpeas, drained
• Juice of 1 lemon
Dressing: Mix together
• ½ cup greek yoghurt
• 1 Tbsp honey
• 1 Tbsp tahini
• ¼ cup chopped mint
1. Heat oven to 180C. In a baking tray place peppers, onion, asparagus and Brussels sprouts. Drizzle with oil and roast for 15-20 minutes until cooked through and golden.
2. In a large bowl place the quinoa and chickpeas and squeeze over the lemon juice. Season with salt and pepper.
3. Add roasted vegetables. Place on a platter and drizzle with yoghurt dressing.
- VIVA
