Moroccan Vegetable Platter

Such a scrumptious way of enjoying a rainbow of vegetables. The addition of the chickpeas, greens, pine nuts and Greek yoghurt make this pregnancy dish a truly nutrient-dense flavour sensation. Make a big batch and enjoy again for lunch or dinner the following the day.

| Serves 4 |

Ingredients

1 large sweet potato

1 lemon

5 tbsp Moroccan spice mix

1 green apple

2 large carrots

½ cauliflower

2 beetroot

1 can chickpeas, washed and drained

1 bunch mint, roughly chopped

½ cup kale, roughly chopped

1 bunch asparagus

1 bunch cherry tomatoes left on the vine

olive oil

½ cup pine nuts

5 tbsp plain Greek yoghurt

Method

Preheat the oven to 200°C and line a tray with baking paper.

Slice the sweet potato in half and dry bake for 30 minutes.

Slice the carrots lengthways, and place them on a second tray, along with the roughly chopped cauliflower and asparagus spears. Pour a small amount of olive oil and lemon juice mixture over the top and sprinkle with Moroccan spice mix. Bake everything for another 25-30 minutes.

Coarsely chop the mint, green apple and kale and set aside.

Take your vegetables out of the oven, replace with a tray of pine nuts. Bake on high for 2-3 minutes until the nuts are golden. Then remove from the oven.

Start composing the vegetable platter by layering the greens with the apple, roasted vegetables, one can of washed and drained chickpeas and pine nuts. Place the roast sweet potato on top; add a bunch of cherry tomatoes and the asparagus to the side.

Mix 5 tablespoons plain Greek yogurt with ½ cup olive oil and 1-2 tablespoons of the Moroccan seasoning. Add the juice of half a lemon and stir.

Spoon the dressing over the top of the platter and serve.