This is a warming, comforting recipe that’s packed with green goodness. By mixing raw, sautéed and roasted veggies and pulses, you get something totally wholesome. I created this dish on a lovely, rainy Sunday afternoon and it made me shine from the inside out.

1 small Broccoli
3 stalks Silverbeet (or any spinach)
1/2 tin Chickpeas
1 small Zucchini / Courgette
1/2 small Avocado
1 large Clove Garlic
1 handful of Black Kalamata Olives
1 tbsp Toasted Sesame Oil (or good quality olive oil)
Fennel Seeds
Spices: I like cumin, paprika, turmeric
1 tbsp Coconut oil

Turn the oven to 180 degrees. Put the coconut oil in a baking dish and put into the oven to melt while you wash and drain the chickpeas and chop up the broccoli. Put these into the baking dish and put the spices, salt and pepper over the chickpeas and just salt and pepper over the broccoli then turn them all over and around so it’s all covered in the oil and flavours. These can cook in the oven for around 25 minutes, until the broccoli has become crispy on the edges. Meanwhile, slice the garlic and cook in a little coconut oil. After a minute, add the sliced courgette and silverbeet; after another couple of minutes add the olives and let them all cook together on a low heat for another 2-3 mins. In this time you can lightly toast the fennel seeds in a separate pan and cut up your avocado. Finally, add you roasted broccoli and chickpeas to a plate long with the sautéed veggies then add in the avocado and top with a drizzling of oil, lemon juice, toasted fennel seeds and extra black pepper.


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