CENTAUR Vinegar de Cidre (Cider) (Glass) (051006)
GOMO Extra Virgin Olive Oil (051189)
FOX’S Cajun Meat Seasoning (052072)
100% Pure Canadian Maple Syrup (056609)
GREENS Edamame (Soy) Beans (208145)
Plain Paratha Flatbreads (430086)
Open, drain, rinse and dry chickpeas, coat with Cajun seasoning and roast in a hot oven for 10-12 minutes until golden. Cook quinoa and blanch broccoli and edamame beans. Drain, refresh and leave to air dry for a while. Cut tomatoes half, finely slice radish and bash seeds out of pomegranate. Make dressing by mixing vinegar with maple syrup and oil, whisk until combined. In a large bowl mix grains with vegetables and lace with dressing. Spoon onto a plate then top with blueberries, pomegranate seeds, mint sprigs and a few more chickpeas. Finish off with a drizzle of dressing and warmed paratha flatbread
Top tip: Add cooked Greenwheat Freekeh (053445) to the quinoa for added texture
Top tip: Add a slice or two of grilled halloumi for added protein