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Honey Buttered Roasted Beets, Carrots and Chickpea Salad

Name: Slow cooked porridge with Salted Caramel and Banana
Ingredients: 2 c rolled oats; 2 Tbsp white chai seeds; 2 tsp Westgold Unsalted Butter; 2 c milk; 3 c water; 2 tsp vanilla extract; ½ tsp salt; 2 bananas, sliced longways; ¼ c brown sugar; 3 Tbsp Westgold Unsalted Butter; 2-3 Tbsp cream; Sea salt flakes to taste; 2 Tbsp each of pumpkin seeds & sunflower seeds; 4 Tbsp mixed nuts, chopped

This dish tastes like you put a lot more effort in than you did. Give your vege a sweet n’ savoury twist with a good drizzle of honey and butter.

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Difficulty

Easy

Prep time

15 minutes

Cook time

20-25 minutes

Serves

3-4 people

Ingredients

6 medium golden beetroot

1 bunch spring carrots

4 shallots, sliced

1 can chickpeas, drained

3 Tbsp salted butter

2 Tbsp honey

1 Tbsp orange zest

2 sprigs oregano, chopped

2 tsp grainy mustard

Sea salt & pepper

½ C Greek yoghurt

2 Tbsp chopped dill

Squeeze lemon juice

Salt & pepper

150g feta

¼ C sliced almonds, toasted

Method

Put honey and butter into the air fryer to melt.

Cut the beetroot into wedges and add to the melted butter and honey and cook for 10 mins at 200deg.

Add spring carrots, shallots, chickpeas, oregano, mustard, zest and toss in the melted butter to coat, season.

Set the air fryer to 390°F and cook for around 10-15mins or until cooked to your liking.

Spoon out onto serving platter. Mix the yoghurt, dill and lemon together and season. Dot the yoghurt dressing over the warm vegetables. Sprinkle over the feta and almonds.

Serve.