The last couple of Summer months remain and there is still time to indulge in salads packed with nutrients, fiber and enzymes.
Two of my favourite vegetables to roast are Jewel (orange fleshed) sweet potatoes and cauliflower. In fact since I discovered roasted cauliflower I am convinced it is the only way to cook them.
- 2 medium Jewel sweet potatoes
- 1 small head of cauliflower
- 1 small head of butter lettuce, or a small bag of mixed baby leaves
- 1 disc of feta cheese
- 1/4 cup of sundried onions
- Pink salt
- 1 teaspoon of ground cumin
- Dusting of ground cinnamon
- Cold pressed olive oil
- Fresh lemon juice/ or balsamic reduction
Simply scrub the sweet potatoes well and leaving the skin on slice them lenghtways, approximately 1cm thick.
Then slice the cauliflower in 1 cm thick pieces and roast tgem at 180 degrees celcius in some coconut oil for 40 minutes.
I seasoned my veg with pink salt, ground cumin and a smidgen of ground cinnamon, but you can add turmeric and ground coriander too.
Then simply arrange them prettily over some mixed leaves, sprinkle over some sun-dried onions (available ready-made from most supermarkets) and a bit of crumbled feta cheese.
Dress with olive oil and balsamic reduction.
Seriously delicious and easy.
With love and in dedication to your best health,