Ingredients

Spice mix

• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground smoked paprika
• Salt and pepper, to taste

Roast vegetables and chickpeas

• 2 medium beetroot, peeled and cubed
• ½ whole butternut pumpkin, peeled and cubed
• 400g canned chickpeas, or cooked from dried
• Olive oil, as needed
• Avocado cream
• 1 PurpleSkin® Avocado, flesh only
• ¼ cup lemon juice

Salad

• ½ cup red cabbage, thinly sliced
• ¼ cup quinoa, cooked according to packet instructions
• ½ GreenSkin® GMax® Avocado, cubed
• ¼ cup fresh mint leaves, chopped (optional)
• ½ cup baby spinach leaves or finely shredded kale
• 1 tbsp pomegranate arils (optional)

Method

1. Preheat the oven to 200°C.
2. In a small bowl, combine all the ingredients for the spice mix. Set aside.
3. Scatter the beetroot, pumpkin and chickpeas on 1-2 lined baking trays. Drizzle olive oil and the spice mixture over the vegetables and chickpeas. Toss to combine.
4. Roast the vegetables and chickpeas for 10 minutes. Remove the chickpeas from the oven. Roast the remaining vegetables for another 10 minutes or until they are tender.
5. To make the avocado cream, add the PurpleSkin® Avocado and lemon juice to a blender or food processor. Blend until it forms a puree. Alternatively, you can mash the mixture with a fork. For a thinner cream, add more lemon juice, oil or water.
6. Layer all ingredients in 2 large jars. Store in the fridge for up to 3 days and enjoy.