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Spiced Buttercup, Carrot & Pomegranate Salad

Ingredients & Recipe

1. Preheat oven to 180C Cut buttercup into bite-sized pieces. Slice carrots into halves diagonally.
2. Mix oil, garlic, chickpeas, cumin and salt together and toss with the carrots and buttercup in a bowl until vegetables are coated.
3. In a lined baking tray, bake the buttercup and carrots until tender, approximately 45mins.
4. Stir the spinach with the buttercup and carrots then sprinkle with pomegranate seeds and serve.

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