ROAST VEG CRUNCH BOWL

- WHAT YOU WILL NEED -

• FOR THE ROAST VEG:
• FOR THE BOWL:
• 8 baby carrots
• 1 cup cooked couscous
• 2 cups diced butternut
• 1 cup red cabbage, finely shredded
• 1 cup tinned chickpeas, drained and dried
• 8 cucumber ribbons (use a veggie peeler to make them)
• 2 Tbsp extra virgin olive oil
• 8 mint leaves
• 2 tsp runny honey
• large handful coriander and parsley, finely chopped
• 1 tsp Cape Herb & Spice Veggie Seasoning ROAST
• pomegranates and edible flowers (optional)
• 1 tsp Cape Herb & Spice PORTUGUESE PERI PERI
• FOR THE DRESSING:
• FOR THE DRESSING:
• 4 Tbsp extra virgin olive oil
• 3 Tbsp white balsamic vinegar
• 1 tsp runny honey
• ½ tsp Cape Herb & Spice Veggie Seasoning ROAST