Ingredients
2 cups baby spinach leaves
1 can chickpeas, drained and rinsed
1 can corn kernels, drained and rinsed
1 can beetroot wedges, drained and rinsed
½ cup each of sweet potato, pumpkin and eggplant cut into small chunks
1 teaspoon cumin
½ cup plain no-fat yoghurt
Juice and rind of 1 orange
1 clove garlic, crushed
Salt, pepper to taste
1 teaspoon seeded mustard
1 teaspoon balsamic vinegar
1 teaspoon honey
Method
- Spray vegetables with olive oil spray and sprinkle with cumin. Bake in oven at 180 degrees for 20 minutes
- Combine chickpeas, corn and beetroot and spinach leaves
- Combine yoghurt, orange juice and rind, garlic, mustard and balsamic mix well and season to taste with salt and cracked pepper.
- Toss vegetables with chickpea mixture and dressing
Bon Appetite!
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