Roasted Summer Veggie Bowl

INGREDIENTS

• 1 Capsicum
• 5 Asparagus
• 6 Carrots
• 1 Can Cooked Chickpeas 400g
• 1 Can Cooked Lentils 400g
• 1/2 Leek
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Cumin
• Olive oil
• Salt

INSTRUCTIONS:

1. Place the chickpeas into a sieve drain and rinse with running water. Use a clean tea towel to dry the chickpeas. Set aside.
2. Drain and rinse the lentils and set aside ensuring to remove as much water as possible.
3. Slice the capsicum into strips. Scrub the carrots clean, remove the tips and tops & slice lengthwise down the middle.
4. Place the chickpea carrots and capsicum into a bowl and season with cumin, paprika, olive oil salt and pepper. Transfer from the bowl onto a non-stick tray and place into the oven at 200 degrees for 25 minutes. At the halfway mark give the mixture a stir around to ensure even cooking.
5. Trim the asparagus & cut into bite-sized pieces. Wash the leeks thoroughly, discard the roots, and discard the dark green leaves. Slice lengthwise. Place the leek & asparagus on a separate tray and drizzle with olive oil salt & pepper. Bake in the oven at 200 degrees for 12 minutes.

TO MAKE THE DRESSING:

1. Add the tahini paste, maple syrup, salt, pepper lemon juice or (orange juice) to a bowl. Wisk in 50ml warm water slowly until a smooth creamy pourable dressing forms. Taste and add more maple syrup for sweetness or lemon juice if you wish.
2. To assemble add the lentils, chickpeas, capsicum, carrots, leeks, and asparagus to a bowl, and add a generous handful of freshly torn basil leaves. Pour in the tahini dressing mix well and serve.

HOW TO STORE:

Leave in a tupperware in the fridge for a delicious lunch for tomorrow. Eat within 3 days.