Ingredients
Serves: 2–4
Spice mix
Dressing
Method
- Preheat oven to 180°C.
- Arrange the cauliflower, pumpkin, and carrots on 2 large baking trays.
- To make the spice mix, combine the cumin, coriander, and cinnamon in a small bowl. Sprinkle a few pinches of the spice mix over the vegetables (reserve the remaining spices for later). Drizzle over olive oil and sprinkle over salt, to taste. Use your fingers to rub the spices and oil over the vegetables, making sure everything is evenly dispersed.
- Bake the vegetables in the oven for 40 minutes, or until tender.
- Cook the brown rice as per the packet instructions.
- Add the kale to a large salad bowl. Drizzle with some olive oil and salt. Use your fingers to massage the oil and salt into the kale to soften the leaves.
- Place the roasted cauliflower, pumpkin, carrots, and cooked rice into a large salad bowl along with the chickpeas and sultanas. Toss until combined.
- To make the dressing, add the orange juice and tahini to the remaining spice mix and whisk until combined. Just before serving, drizzle the salad dressing over the salad. Yum!
