Spiced chickpea & carrot roast with cranberries | Dinner Twist
Rainbow rice salad with cumin roast vegetables, finished with a lemon yoghurt dressing, cranberries and pepita seeds.
Ingredients
- Brown rice 300g
- Red onion 1/2
- Baby carrots 1 bunch
- Chickpeas 400g
- Coriander 1/2 bunch
- Continental cucumber 1/2
- Red cabbage 1/2 bag (200g)
- Lemon 1/2
- Natural yoghurt 1/2 tub (250g)
- Dried cranberry/pepita seeds 1 packet (60g)
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