Ingredients
Scale
1 bunch Dutch carrots or 4 large carrots
½ Butternut pumpkin, diced
400g tin chickpeas, drained
1 tbs rosemary and/or thyme (optional)
2 tbs olive oil
1 tbs honey
1 tbs white wine vinegar
1 tsp Dijon mustard
120g goat’s cheese
1 bunch watercress, baby spinach, or rocket
Instructions
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Place the carrot, pumpkin, chickpeas and herbs in a large bowl and toss with one tablespoon of olive oil. Season with salt and pepper as desired. Arrange the mixture in a single layer on the lined tray.
- Bake, turning occasionally, for 20-25 minutes, or until the mixture begins to brown.
- Meanwhile, combine the vinegar, honey, mustard and remaining oil to form the dressing. Arrange the watercress/baby spinach/rocket a serving bowl.
- Remove the carrot mixture and add to the serving bowl. Drizzle with dressing and top with sliced goat’s cheese. Season to serve.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 10-15 Minutes
- Cook Time: 35-45 Minutes
- Diet: Vegetarian