Charred Crucifer Bowl With Seaweed Pistou

Ingredients

• Rainbow Carrots400 g peeled and halved
• Mini Red Beets300 g scrubbed and quartered
• Assorted Bell Peppers2 medium sliced
• Purple Cauliflower Florets250 g
• Broccolini Or Brocoli Crowns200 g trimmed
• Chickpeas Cooked240 g drained
• Red Onion1 medium sliced into crescents
• Garlic Cloves4 peeled
• Wakame Or Toasted Nori Flakes6 g rehydrated or 2 tbsp flakes
• Fresh Basil Leaves1 cup packed
• Flat Leaf Parsley1 cup packed
• Mint Leaves1/2 cup packed
• Lemon Juice3 tbsp
• Extra Virgin Olive Oil6 tbsp divided
• Toasted Almonds60 g roughly chopped
• Toasted Sesame Seeds2 tbsp
• Blueberries120 g fresh
• Smoked Paprika1 tsp
• Ground Cumin1/2 tsp
• Sea SaltTo taste
• Black PepperTo taste

Method

1. 1Preheat the oven to 220 C and toss carrots beets peppers cauliflower and red onion with three tablespoons of olive oil smoked paprika cumin salt and pepper.
2. 2Arrange vegetables on a single layer on a roasting tray and roast for 25 minutes until tender and caramelized turning once to encourage even char. Add broccolini for the final 10 minutes so it chars at the edges.
3. 3While vegetables roast pulse basil parsley mint wakame lemon juice garlic two tablespoons of olive oil and a pinch of salt in a blender to a rustic pistou keeping some texture. Stir in one tablespoon of toasted sesame seeds.
4. 4Warm a skillet over high heat and pan char the cooked chickpeas with a drizzle of oil and a pinch of salt until blistered and crisp. This adds a nutty counterpoint.
5. 5Build the bowls by layering a base of roasted vegetables then scatter the charred chickpeas and blueberries. Spoon the seaweed pistou generously and finish with toasted almonds and remaining sesame seeds.
6. 6Serve warm with an extra drizzle of olive oil and a final grind of black pepper so each element remains distinct yet harmonized.