Summer Lovin' Recipes

Spiced Buttercup, Carrot

& Pomegranate Salad

  • 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.