Prep Time: 20 minutes | Cook Time: 1 hour | Serves: 4
Ingredients
- 1 whole cauliflower
- 4 carrots, peeled
- 1 can New Season chick peas, drained
- Large handful parsley leaves (about 20g), chopped
- Zest and juice of 1 lemon
- 1 large clove garlic, finely chopped
- 80ml The Olive Tree extra virgin olive oil
- 150g Emporium Selection Greek style fetta cheese
- 150g Deli Originals grilled artichokes (drained weight)
- 50g Forresters dry roasted almonds, chopped
- Salt and pepper, to season
Method
- Preheat oven to 180°C (16°C fan-forced). Line a baking tray with baking paper.
- Wash vegetables and herbs. Cut cauliflower into small florets and reserve any tender leaves. Place florets and leaves onto baking tray.
- Cut the carrots into quarters lengthways and add them to the baking tray, then add chick peas. Drizzle over the olive oil, season well and spread into a single layer. Bake for 40 minutes.
- Roughly break the fetta into pieces and scatter around the tray. Add artichokes and bake for a further 20 minutes or until is everything is nicely coloured.
- Meanwhile, stir the parsley, lemon zest and garlic together. Scatter almonds over the tray and serve with lemon juice to taste.
Tip: You can use the oil from the artichokes instead of olive oil. Make sure everything is well coated with oil to prevent drying out and burning.
Optional: Add chilli flakes for a hot kick.
