Roasted butternut and cauliflower

Ingredients

45 ml (3 tbsp) Westfalia Lemon-Flavoured Avocado Oil

10 ml (2 tsp) cumin seeds

2 cinnamon sticks, broken into pieces

45 ml (3 tbsp) Rooibos tea

salt and pepper to taste

500 g butternut, peeled and cubed

300 g cauliflower, cut into florets

100 ml sunflower or pumpkin seeds

1 x 410 g tin chickpeas, drained

1 large avocado, cubed

2 slices feta, crumbled

handful each fresh mint and coriander, coarsely torn

Method

1. Preheat the oven to 200 ˚C and line a baking tray with foil.

2. Mix oil, cumin, cinnamon and Rooibos tea in a large bowl and season to taste. Add butternut and toss well. Place butternut with oil mixture on the baking tray.

3. Roast for 20 minutes or until the butternut is just cooked. Add cauliflower, seeds and chickpeas and mix to coat with the pan juices.

4. Roast for 10 minutes or until the cauliflower is cooked. Spoon into a serving dish and add avocado, feta and herbs. Serve hot or at room temperature as a side dish or as a salad with baby salad leaves. Or spoon onto a wrap to enjoy as a light meal.