Plant-Based
A medley of roast vegetables sprinkled with dukkah and served with a creamy avocado butter.
1. Set oven to 220ºC.
Dice carrots and eggplant. Slice capsicum and zucchini. Toss on a lined oven tray with 2 tsp ground coriander, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until tender.
2. Roughly chop jalapeño. Blend together with avocado, 2 tbsp vinegar and 2 tbsp olive oil using a stick mixer. Season to taste with salt and pepper. Add more water if needed until it reaches a dollop consistency.
3. Toss baby spinach through roast vegetables. Chop parsley.
4. Scatter dukkah and chopped parsley over vegetables. Serve with avocado butter.
NOTES
Cut the carrots into smaller pieces to speed up the cook time.
You can substitute the ground coriander with ground cumin or paprika.
2. Roughly chop jalapeño. Blend together with avocado, 2 tbsp vinegar and 2 tbsp olive oil using a stick mixer. Season to taste with salt and pepper. Add more water if needed until it reaches a dollop consistency.
3. Toss baby spinach through roast vegetables. Chop parsley.
4. Scatter dukkah and chopped parsley over vegetables. Serve with avocado butter.
NOTES
Cut the carrots into smaller pieces to speed up the cook time.
You can substitute the ground coriander with ground cumin or paprika.
Carrots, 3
Eggplant, 1
Red capsicum, 1
Zucchini, 1
Jalapeño, 1
Avocado, 1
Baby spinach, 1/2 bag (100g) *
Parsley, 1/2 bunch *
Dukkah, 1 packet (30g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, ground coriander
Eggplant, 1
Red capsicum, 1
Zucchini, 1
Jalapeño, 1
Avocado, 1
Baby spinach, 1/2 bag (100g) *
Parsley, 1/2 bunch *
Dukkah, 1 packet (30g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, ground coriander
