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Ingredients

+

Method

Dressing


Mixed roast vegetables packed with colour and flavour, drizzled with a tahini dressing and garnished with pumpkin seeds, pomegranate seeds and fresh rocket.

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Preparation

  1. Method

    1. Rinse the sorghum in cold water. Add 2 parts water and 2 parts Knorr Professional Vegetable Stock. 
    2. Add to heat, medium simmer for 50-60 min. Drain water and stand covered for 5 min. Cool completely. 
    3. Heat the oven 170 'C. Mix together the diced butternut, red onion and avocado oil. 
    4. Sprinkle over the Robertsons Smoked Paprika, cumin seeds and fresh thyme. Roast in a large tray 170 'C for 25 min. 
    5. Add the kale to the tray and cook for further 10 min. 
    6. Dry toast the pumpkin seeds separately.
  2. Dressing

    1. Mix together the dressing ingredients.
  3. To Serve

    1. Put the cooked sorghum in a bowl and toss in the beans. 
    2. Assemble with the veg on top, pumpkin seeds, pomegranate seeds and rocket. 
    3. Drizzle with the dressing. 
    4. Garnish with edable flowers.
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