For the lemon vinaigrette dressing, whisk together.
– 3 tbsp olive oil
– 1.5 tbsp lemon juice
– 1 tbsp apple cider vinegar
– 1.5 tbsp Dijon mustard
– 2-3 tsp honey
– Salt
– Pepper
Give it a good mix and taste to adjust to preference.
Roasted veggies :
– Pre-heat the oven to 180C
– To a baking tray, add 1 cup cooked chickpeas + 1 – 2 cups sliced pumpkin/ butternut squash + 1 cauliflower, broken up into florets
– Drizzle generously with olive oil, salt and pepper, tossing to ensure each piece is evenly coated
– Bake for 25-30 minutes until caramelised
For assembling:
– Finely-chopped greens (I used romaine)
– Roasted veggies
– Thinly sliced apples
– Toasted pistachios and pumpkin seeds
– Crumble of feta/ cottage cheese
Drizzle your dressing. Give it a good toss , SERVE and DIVE IN!