Recipes
Date posted: 16/02/2018
Ingredients
| Olive oil | 100ml |
| Bisto Vegetable Bouillon | 25g |
| Red chillies (finely diced) | 2 |
| Coriander seeds (crushed) | 2tbsp |
| Cumin seeds | 2tbsp |
| Butternut squash (peeled and cut into crescents) | 1.25kg |
| Heads of cauliflower (cut into florets) | 2 |
| Rosemary (chopped plus extra for garnish) | 10g |
| Cherry tomatoes | 250g |
| Chickpeas | 400g |
| Pumpkin seeds | 50g |
Method
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- Heat the oven to 200°C.
- Blend the oil, Bisto Vegetable Bouillon, chilli, coriander and cumin seeds into a paste.
- Place the butternut squash and cauliflower into a large bowl, add the paste and toss so all the pieces are evenly covered.
- Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary, cherry tomatoes, chickpeas and pumpkin seeds, then cook for a further 5 minutes until the all the vegetables are tender.