Follow

Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
Are you up for the challenge? Register today and help make real change happen.

Recipe provided by JS Health by Jessica Sepel

Eating the rainbow is a sure-fire way of ensuring you get a wide range of nutrients and minerals – essential in living the healthy life! This bowl has all my favourite things: curry roasted cauliflower, sesame carrot chips and sautéed greens.

Serves 2

+Ingredients

½ head cauliflower, cut into florets

1 carrot, sliced into thin sticks

2-3 tbsp olive oil

sea salt, to taste 

1 tsp curry powder

1 tbsp sesame seeds

400 g organic cooked chickpeas (or 1 tin, rinsed and drained)

½ bunch of kale, roughly chopped

 1 punnet cherry tomatoes, halved 

For the dressing

2 tbsp hulled tahini

juice of half a lemon

1-2 tbsp warm water

sea salt, to taste

black pepper, to taste

+Method

Preheat oven to 180°C or 360°F. Line a baking tray with baking paper.

Arrange the chopped cauliflower and carrot on the tray. Drizzle with 1 tbsp of olive oil and season generously with sea salt. Sprinkle curry powder over cauliflower and sesame seeds over the carrots.

Place the tray in the oven and roast for 25 minutes.

After 25 minutes, remove the tray from the oven and add the chickpeas. Drizzle with 1 tbsp olive oil and season with sea salt.

Return to oven for a further 15-20 minutes, or until the vegetables are golden and the chickpeas are warm.

Meanwhile, heat 1 tbsp olive oil in a non-stick pan over medium heat. Add kale and sauté until it’s cooked to your liking. Set aside.

To make the dressing, combine all of the ingredients in a bowl and whisk. Set aside.

To serve, divide the cauliflower, carrot, and chickpeas between two bowls. Add the kale and cherry tomatoes, sprinkle with extra sesame seeds and drizzle over lemon tahini dressing.