INGREDIENTS
10
chantenay/baby carrots ((we used mixed colours))
1
red onion, (cut in to chunks)
8
cherry tomatoes
1
small butternut squash, (peeled and diced)
1 tbsp
olive oil
1 pinch
sea salt and black pepper
2
bowls of mixed watercress, rocket (arugula) and spinach
2 tbsp
sunflower seeds
50 g
soft goats cheese
2 tbsp
olive oil
2 tbsp
Comvita Apple Cider Vinegar
1 tbsp
maple syrup
1 tbsp
wholegrain mustard
2 tbsp
lemon juice
1 pinch
sea salt and black pepper