ℝ𝕠𝕒𝕤𝕥𝕖𝕕 𝕍𝕖𝕘 & ℂ𝕙𝕚𝕔𝕜𝕡𝕖𝕒 𝕊𝕒𝕝𝕒𝕕 —

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200ºC

Step 2

Place prepared vegetables (excluding red onion) on a roasting tray. Do not overlap. Drizzle about a tablespoon of olive oil all over vegetables and sprinkle with a teaspoon of sumac.

Step 3

Place vegetables in oven and roast, turning halfway. Remove from oven after approximately 15 minutes or when vegetables have softened. Leave to cool.

Step 4

Prepare dressing by adding sliced onion in a bowl with olive oil, lemon juice, sugar, salt and sumac. Set aside for at least 10 minutes.

Step 5

In the meantime, in a large bowl place fresh parsley leaves & chickpeas, roasted vegetables, pomegranate seeds and dressing and combine well.

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