Recipes
Date posted: 25/09/2024
Ingredients
| Lime juice | 5ml |
| Maple syrup | 10g |
| Crushed chillies | 5g |
| Extra virgin olive oil | 10ml |
| Gluten free porridge oats | 20g |
| Baby spinach | 10g |
| Coriander | 10g |
| Sweet potato wedges | 35g |
| Cauliflower florets | 80g |
| Roasted beetroot wedges with balsamic vinegar | 35g |
Method
- Pre-heat the oven to 180°C
- Tray up the sweet potato and beetroot wedges and cook as per instructions on their packaging
- Mix half the oil with the cauliflower and tray up; oven cook until golden brown
- Mix the maple syrup with the chilli flakes, olive oil and lime juice
- Toast off the oats until golden brown
- Place the washed spinach in a pot and top with the wedges, roasted cauliflower and maple dressing, finish with coriander