Green salad leaves- romaine rocket etc
1/4-1/2 cucumber diced
1medium carrot diced
1/2cauliflower florets
6-8 sprouting broccoli florets
1 tin chickpeas drained
1/2 Small can sweetcorn drained
1 avocado diced
2 fat garlic cloves slightly crushed
1hsndful chives finely chopped
1handful pecans crushed
1tbs seeds ( pumpkin chia etc)
2-3 spring onions chopped
olive oil for roasting
1tbs Parmesan
1tsp cumin powder
1 tsp smoked paprika
Salt pepper
For the vinaigrette:
2tbs tahini
1 bunch coriander leaves
Juice I lime
2-3 spring onions chopped
Seasalt
( 2 roasted garlic cloves see above )
Olive oil
Water
In separate roasting tins - toss the cauliflower florets with 1/2 the spices a splash of olive oil salt pepper and and the garlic cloves roast til tender - set aside to cool. Repeat process with the broccoli spears but only add the Parmesan and roast then cool . In another pan toss the drained chickpeas toss with the rest of the spices, salt pepper and roast til coloured 20 mins or so ..
to make the sauce add all the ingredients to a blitzer, add in the peeled roast garlic cloves a good splash of olive oil and some water and blitz til smooth - adjust the sauce to your preference with a little more water or oil season well.
Place the green leaves in a bowl top with the rest of the roast and fresh veg of your choice sprinkle with crushed pecans, seeds herbs and spring onions and drizzle on the vinaigrette