Ryvita topped with a roast cauliflower salad and hummus


A fancy twist to hummus on Ryvita.


Preparation Time: 35 minutes

Number of Servings: 1


Recipe by Ryvita

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
  • PER 100G
  • PER SERVING

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 hummus

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.


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