RAINBOW PLATTER
RECIPE DEVELOPED FOR EIMELE
Prep 00:15
Cook 00:40
Serves 4 as a side dish
Easy
Ingredients
1/4 Kent pumpkin, sliced into 3-4cm wedges
3 carrots, chopped into 4cm chunks
salt
freshly ground black pepper
2 tsp ground cinnamon
2 cans chickpeas, drained and rinsed
2 heads broccoli, chopped into 2cm florets
2 tsp smoked paprika
extra-virgin olive oil
1 cup beetroot hummus
2 cups baby spinach leaves
1/4 cup sunflower seeds, lightly toasted
Shiitake Sesame Dressing
7 shiitake mushrooms
2 tsp extra-virgin olive oil
1/4 cup white sesame seeds
3 tbsp rice wine vinegar
1/3 cup kewpie mayonnaise
1 tbsp soy sauce
2 tsp sesame oil
1/2 tsp salt
Method
Step 1. Preheat oven to 200C.
Step 2. To make Shiitake Sesame Dressing, add shiitake mushrooms to a baking tray and drizzle over the olive oil. Place into the oven and roast for 10 minutes until tender.
Step 3. Spread the sesame seeds across another baking tray and place into the oven. Roast for 5 minutes, until lightly golden.
Step 4. Add the roasted shiitake, sesame seeds and all remaining ingredients for the Shiitake Sesame Dressing into a high-speed blender. Blitz until smooth. Add 1-2 tbsp of water as needed to thin out the dressing as you like.
Step 5. Add the pumpkin and carrot to a large baking tray. Sprinkle over a good pinch of salt and pepper, the cinnamon and a good drizzle of olive oil. Toss to coat, then roast in the oven for 35-40 minutes until tender.
Step 6. Add the chickpeas to another baking tray, sprinkle over a pinch of salt, pepper and the paprika. Then drizzle over some olive oil. Toast to coat the chickpeas. Roast in the oven for 15 minutes until golden brown.
Step 7. Add the Broccoli to a final baking tray, sprinkle over a pinch of salt and pepper and drizzle over olive oil. Toss to coat, then roast for 15 minutes, until browned on the edges and tender.
Step 8. To assemble: spread the beetroot hummus across a large platter. Add the baby spinach leaves, roasted pumpkin, carrot, broccoli and chickpeas. Spoon over the Shiitake Sesame Dressing and sprinkle over the toasted sunflower seeds, to serve.
