Ingredients for the hummus dip (makes 1 batch to serve ~10-15 people):
400g can chickpeas
1 clove garlic, crushed
1/2 juice of a lemon
2 tablespoons tahini
Pinch of paprika
1 tbsp Extra virgin olive oil
1/4 can 425g beetroot
Salt & pepper (to taste)
Methods
Preheat oven to 190°C and line a baking tray with baking paper.
Place diced sweet potato onto baking tray, drizzle with extra virgin olive oil and season with salt and pepper. Place in oven for 40 minutes (or until cooked through).
Cook pasta according to packet instructions and set aside.
Drizzle chicken breast with olive oil and season with moroccan seasoning.
Heat olive oil in a pan over medium heat and add chicken. Cook for 6-8 minutes on each side, turning occasionally, until cooked through. Once cooked, remove from pan, slice into thin pieces and set aside.
In a small saucepan, boil water and cook broccoli for a few minutes.
Meanwhile, to make the hummus, combine all ingredients in food processor and blitz until combined.
In two bowls, place spinach, pasta, sweet potato, chicken, cherry tomatoes and radish. Top with capers and a dollop of the beetroot hummus dip.
To serve, drizzle with balsamic vinegar and a squeeze of lemon.
Notes
Option to replace pasta with brown rice or quinoa
We recommend using seasonal vegetables
This recipe works great substituting chicken for tofu
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