BY Ceres Organics
Ready in 30 minutes | Serves 4
1 large bunch of broccoli florets
2 courgettes, spiralised or grated
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
sea salt & black pepper, to taste
1 cup shredded red cabbage
1½ cups Organic Coconut, Shredded
handful of baby spinach, kale or rocket
1 avocado, sliced
1 lemon, to serve
Organic Sesame Seeds, Hulled (to serve)
FOR THE DRESSING
10 Organic RAW Pitted Dates (soaked in hot water for 15 minutes & drained)
2 tablespoons water
3 cloves garlic
6 tablespoons Organic Coconut Cider Vinegar
4 teaspoons wholegrain mustard
2 teaspoons sea salt flakes
2 teaspoons Organic Coconut Nectar Syrup
1 teaspoon Organic Ground Turmeric
Pre heat oven to 180°C and line a baking tray with baking paper.
Add broccoli, courgettes and olive oil to a medium sized bowl, season, then massage to coat evenly. Spread vegetables evenly over your prepared baking tray and roast for about 15 minutes. Remove from oven and leave to cool while you prepare the dressing.
Add all dressing ingredients to a blender and process until smooth. Transfer to a glass jar.
Add your roasted vegetables and the remaining salad ingredients to a large bowl. Drizzle with half of the dressing and toss gently to combine.
Serve with lemon slices, and top with remaining dressing and sesame seeds.