Roasted vegetable salad with primal breakfast mix
Serves 4 – 6
1/2 small pumpkin, deseeded and skin removed
3 carrots, peeled and chopped
2 red onions, cut into wedges
2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon dried oregano
1/2 teaspoon chilli flakes
150g primal breakfast mix
1 tablespoon chopped fresh rosemary
80g baby spinach leaves
100g feta, crumbled
Heat oven to 180ºC. Line 2 baking trays with baking paper.
Cut pumpkin into wedges. Place on a baking tray along with the carrots and red onion. Drizzle over 1 tablespoon of olive oil and sprinkle over cumin seeds, oregano and chilli flakes. Use your hands to toss. Season with salt and pepper.
Bake vegetables for 20-25 minutes or until soft and golden. Set aside to cool.
Place primal breakfast mix, chopped rosemary and remaining 1 tablespoon of olive oil on the remaining lined baking tray. Toss to combine.
Bake for 5 – 10 minutes or until coconut chips are golden brown.
In a large serving bowl, toss together roasted vegetables, roasted primal mix, spinach leaves and feta. Season with salt and pepper.