Ryvita topped with a roast cauliflower salad and hummus
A fancy twist to hummus on Ryvita.
Preparation Time: 35 minutes
Printer Friendly Recipe
-
Energy (kJ)
529
-
Energy (kcal)
124
-
Fat
7.9
-
of which Saturates
1.1
-
Carbohydrate
7.9
-
of which Sugars
2.7
-
Fibre
3.6
-
Protein
4.2
-
Sodium
151mg
Ingredients
150g finely chopped cauliflower
100g finely chopped red capsicum
1 teaspoon olive oil
½ teaspoon ground turmeric
1 tablespoon finely chopped curly parsley
1/3 cup (80g) Yumi's
2 Ryvita Multigrain crispbreads
1 tablespoon pepitas
Method
Preheat oven 200C degrees
Put the chopped cauliflower into a bowl with capsicum, olive oil and turmeric. Stir to coat, season with sea-salt and freshly ground black pepper; transfer to a baking tray. Roast in the oven for 30 minutes or until a little crispy. Remove from oven; sprinkle with parsley.
Spread hummus over two crispbreads, top with the roast cauliflower mixture and sprinkle with pepitas.
The roasted cauliflower can be pre-prepared & stored in an air tight container in the fridge for up to 2 days.