baked root vegetables with nuts and goats’ cheese
- Sweet potato
- White potato
- Red Capsicum
- Garlic Cloves
- Olive oil
- Moroccan spices (pre-mixed)
- Goats Cheese
- Cracked pepper
- Mixed unsalted nuts (cashews, almonds, brazil, walnuts)
Cut large red tomatoes in half or simply leave whole
Chop all ingredients into small pieces the size of roughly a 50c coin….
Place garlic cloves and all ingredients in a large baking tray, pour in a tablespoon of extra virgin olive oil, sprinkle with Moroccan spices, cracked pepper and chili and use your hands to mix it all together.
Bake in a medium to hot oven (180-200) for about an hour or until vegetables are soft and crispy on the outside
Serve in a bowl and place on top a few mixed nuts and the goats cheese. Chop up some spinach and sprinkle on top of the meal.