INGREDIENTS
2 courgette
1 red pepper
1/2 cup of cooked quinoa (alternatively bulgar wheat or couscous)
1/2 avocado
olive oil
salt
No. 6 maple cayenne dressing
No. 3 dukkah spice
No. 2 aubergine relish
METHOD
1. Thinly slice courgette and red pepper and toss with 2 tablespoons of olive oil and a pinch of salt.
2. Placed in prepared baking dish and roast in the oven for approximately 25min at 180 degrees (depending on your oven settings)
3. Add cooked quinoa and roasted veggies and avocado slices to serving dish
4. Drizzle with 2 tablespoons of No. 6 maple cayenne dressing
5. Garnish with 1 tablespoon of No. 3 dukkah spice and 1 table spoon of No.2 aubergine relish