Rainbow Salad with Hummus Avocado Dip / Dressing

Ingredients

• 1/4 Red Cabbage, shredded finely
• 100g Pea Sprouts
• 1 Carrot, spiralized or grated finely
• 1/2 Beetroot, spiralized or grated finely
• 1/2 Red Capsicum, sliced
• 1/2 Yellow Capsicum, sliced
• 1 medium sized cauliflower, cut into florets
• 1 Zucchini, sliced in circles
• 1 tbsp curry powder
• 2 tbsp oil of choice
• 2 tbsp vinegar of choice
• 1 tbsp brown sugar or stevia
• 1 Avocado, flesh only
• 1 can chickpeas, drained
• 1 garlic clove, diced finely
• 1/2 lemon juice only
• 1/4 lime juice and zest
• 1/4 lime juice and zest
• 1 1/2 tbsp Tahini
• 1 1/2 tspn cumin powder
• 1 tsp chili / cayenne pepper
• 1/4 cup oil of choice
• Salt & Pepper to taste

Method

1. Preheat oven to 180 C degrees.
2. Place cauliflowers in roasting pan. Drizzle with curry and olive oil, salt & pepper. Place zucchini and capsicum in separate pans, drizzle and season with salt & pepper. Roast in oven for 30 mins. Turn or shift around after 20 mins.
3. Whisk the vinegar & sugar together. Placed shredded or spiralized beetroot with the mixture and rest for at least 30 minutes.
4. Using a micro-processor, or hand blender, placed all the dip ingredients in except for the oil. As motor is running, slowly pour the oil into the mixture and blend until all is smooth. Taste and season accordingly with salt and pepper. Place dip into a bowl and garnish with mint or coriander. If you have extras, keep in a airtight container and freeze for when in use.
5. Once roasted vegies has cooled, assemble all the variety in a circle, and alternate the colours. Serve the dip in the middle of the vegetable selection. Now, step back and enjoy the colours. Give thanks to mother nature for the bountiful plant based goodies.