By Renae Smith
1/2 cup of cooked quinoa
1 can of chickpeas
1 bunch of Coriander
1 bunch of Parsley
1 red chilli
Ras El Hanout spices (Chilli powder, turmeric, ground cumin, ground cinnamon, ground coriander)
1 cup of almonds
1/4 cup Olive Oil
1. Drain and rinse chickpeas, drizzle with olive oil and sprinkle with chili powder and cumin. Place in hot oven (200 degrees) for 40 minutes until crisp.
2. Steam cauliflower and carrot until just tender. Remove from steamer and drizzle with oil - sprinkle with Ras El Hanout. Place in oven for about 25 - 30 minutes.
3. In the meantime, place almonds lemon juice and zest, olive oil and salt into a blender. Blitz until smooth, adding water if necessary, you want a loose paste, like tahini.
4. Remove all vegetables from oven and chick peas.
5. Toss together the quinoa, vegetables and chick peas.
6. Assemble vegetable mix with herbs, top with almond cream and fresh chilli.