BY Ceres Organics


Ready in 1 hour | Serves 4-6



½ avocado

¼ cup coconut yoghurt

¼ cup filtered water

1 cup coriander, leaves and stems

pinch of Organic Garlic Powder

pinch of sea salt

juice and zest of 1 lime


1 small cauliflower, leaves attached, quartered

bunch of baby carrots

3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

2 cans Organic Chickpeas (Garbanzo Beans) (drained, rinsed and patted dry with paper towels)

handful Organic Paleo Savoury Mix

sea salt and pepper to taste


1 cup your choice of grains, we used buckwheat however farro, couscous or quinoa would work great too

handful of herbs like coriander, parsley and rosemary, roughly chopped

Organic Olive Oil, Extra Virgin Cold-Pressed

juice of 1 lemon juice

sea salt and pepper to taste

2 avocados quartered, to serve


First prep your dressing by combining all ingredients to a food processor or blender and process until super smooth. Transfer your dressing to a jar and place in the fridge to keep chilled.

Preheat your oven to 210°C, place the cauliflower, carrots and chickpeas on a large rimmed baking tray lined with baking paper and drizzle with the olive oil. Top with the paleo scatter, sea salt and pepper and toss to combine. Roast for 20 minutes or until golden brown. You want crispy chickpeas!

While your vegetables are roasting, cook your grains. The above suggestions all require 2 cups of water to 1 cup of grain. Bring to the boil and then lower heat and let simmer for about 15 minutes, place aside and let cool. Add in the herbs, olive oil, lemon juice, salt and pepper.

To assemble, spread the grains on a platter and arrange the cauliflower, carrots and chickpeas on top. Add your avocado quarters and drizzle over with the creamy avocado dressing. Spoon remaining dressing into a small jar to serve.