¼ cup black eye beans (tinned or cooked from dried)
1 handful rocket leaves
1 teaspoon pine nuts
¼ cup goat’s cheese
1 teaspoon olive oil
Drizzle of balsamic vinegar
1 hard boiled egg
Salt and pepper, to taste
Instructions
Roast Vegetables
Preheat oven to 175 degrees Celsius (electric)
Wash and chop all vegetables into small pieces
Peel pumpkin and chop also
Place in a large baking tray
Massage in the oil and season for even coverage
Bake for 30 minutes, shake the tray and bake for a remaining 25-40 minutes (dependant on vegetable)
Reserve ¼ cup of each, allow to cool and store remaining quantity in an airtight container in the fridge for up to 4 days
Salad
Whilst vegetables are cooking, wash and slice tomato
Finely chop onion and parsley
Dice avocado
Add to a mixing bowl with legumes and remaining ingredients
Coat well with oil and balsamic
Add egg and season to taste
Notes
This recipe is perfect for those cooler months when our bodies need to warm up from the inside-out!
TOP TIP - For a super-fast option, bake more veggies than you need just once at the start of the week and simply throw the salad together for lunch or dinner.
Add in/substitute what you’ve got at home for a nourishing, real-food meal including adding quinoa for a gluten-free, satisfying variation.
VEGAN? The egg and goat’s cheese are easily removed
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/chickpea-roast-vegetable-salad/