In Recipes

A plant based feast that has you eating the rainbow!



Coconut oil

1 Small butternut, sliced into disks, skin on seeds removed

250 Grams cooked chickpeas

½ Teaspoon cayenne pepper

1 Sweet corn, kernels removed

A handful cherry tomatoes

1 Avocado

2 Handfuls of baby spinach or green leaf of your choice

Salt and pepper

½ a Lemon

Balsamic vinegar

Edible flowers to decorate


Preheat oven to 180°

In a large roasting tin, add the butternut disks and a teaspoon of melted coconut oil. Toss the butternut until evenly coated. Season with salt and pepper and pop in in the oven for 40 minutes until golden brown. Turn the disks at the half waypoint.

In a separate roasting dish add the chickpeas and 1-teaspoon coconut oil. Add the cayenne pepper and toss until evenly covered. Roast them in the oven for 25 minutes or until crunchy.

Once the butternut and chickpeas are ready remove from the oven.

In a large salad bowl add your green leaf of choice. Decorate your salad by adding the fresh sweet corn, tomatoes, avocado, butternut and chickpeas. Season the salad and drizzle over Olive oil, a squeeze of lemon and a dash of balsamic vinegar. Decorate the salad using edible flowers and micro greens.

Serve fresh to flourish!

Recipe courtesy of Melissa Delport, The Truffle Journal

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