Ryvita topped with a roast cauliflower salad and hummus

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A fancy twist to hummus on Ryvita.

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Printer Friendly Recipe

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• Energy (kJ)
  529
  1980
• Energy (kcal)
  124
  473
• Fat
  7.9
  29.6
• of which Saturates
  1.1
  4.1
• Carbohydrate
  7.9
  29.6
• of which Sugars
  2.7
  10.0
• Fibre
  3.6
  13.4
• Protein
  4.2
  15.6
• Sodium
  151mg
  566mg

• 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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