
Summer Lovin' Recipes
Spiced Buttercup, Carrot
& Pomegranate Salad
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1 small buttercup
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3-4 carrots cut diagonally
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1 can chickpeas, drained
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¼ cup of olive or coconut oil
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3 garlic cloves, crushed
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1 tsp of sea salt or Himalayan salt
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1 tsp of cumin
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2 large handfuls of baby spinach
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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.
