Ingredients for 2 people
2 good portions of roasted vegetables (approx. 1 kg of various vegetables cleaned and cut into pieces, here: pumpkin, sweet potatoes, beets, carrots and onions)
4-6 tablespoons SUUR Turmeric & Curry Love Craft Kraut
4 large handfuls of cleaned salad (here: radicchio and rocket)
1/2 small red onion, peeled and thinly sliced
4 tablespoons hummus (store-bought or homemade)
Salad Dressing:
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1-2 tsp maple syrup
1 tsp mustard
1 garlic clove, pressed
Yoghurt dip:
2 tbsp (plant-based) yogurt
1 tbsp (vegan) mayo
1/2 tsp maple syrup to taste
For seasoning/baking:
Olive oil, salt & pepper& lemon juice
optional:
Sesam, pumpkin or sunflower seeds
Preheat the oven to 180°C.
For the oven vegetables: Mix all the pieces of vegetables with 2-3 tbsp olive oil, salt and pepper on a baking sheet and bake at approx. 180 °C for about 30-40 minutes, turning occasionally. The leftovers can be kept in the fridge as a meal prep for a few days.
Salad: Mix all the ingredients for the dressing in a screw-top jar, season with salt and pepper. Mix with the salad in a bowl.
Yoghurt dip: Mix all the ingredients, season with plenty of black pepper, salt and lemon juice.
For the bowl, arrange the vegetables, salad, hummus and SUUR turmeric & curry cabbage on a deep plate. Top with dip and kernels.
Bon appetit!