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Roasted vegetable bowl
Fruit and vegetables
1
sweet potato
(200g/7oz), unpeeled, cut into 15mm/⅝in chunks
½
cauliflower
(about 250g/9oz), cut into small florets
1 large
carrot
, scrubbed and diagonally sliced
2 large handfuls (around 50g/1¾oz) fresh young spinach leaves or mixed
salad leaves
40g/1½oz
radishes
(around 6), thinly sliced
1 tsp
lemon juice
Tins, packets and jars
½ x 400g tin
chickpeas
, drained and rinsed
Cooking ingredients
2 tbsp extra virgin
olive oil
, plus extra for oiling the tray
1 tsp ground
cumin
1 tsp
smoked paprika
, hot or sweet
2 tbsp mixed
seeds
or 40g/1½oz mixed nuts
sea salt and freshly ground
black pepper
1 tsp
harissa
paste
2 tbsp extra virgin
olive oil
Back to recipe
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