JODY THOMAS

​

• 1 small buttercup​

• 3-4 carrots cut diagonally

• 1 can chickpeas, drained

• ¼ cup of olive or coconut oil

• 3 garlic cloves, crushed

• 1 tsp of sea salt or Himalayan salt

• 1 tsp of cumin

• 2 large handfuls of baby spinach

• ½ pomegranate, seeds removed

DIRECTIONS:
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.