Spiced Cauliflower hummus, roasted vegetables with a green Olive dressing & toasted Buckwheat

Serves 4

Ingredients:

2 x pots Pots & Co Roasted Cauliflower and Cumin Hummus

1 x Celeriac (peeled & cut into 2cm wedge or dice)

1 x head of broccoli

4 x medium sized organic carrots (peeled and cut on an angle 3-5cm in length)

4 x medium sized red onions (skinned and cut into wedges )

100g toasted buckwheat also called Kasha (optional to garnish)

50ml olive oil

Take the broccoli and cut into florets. Prepare the rest of the vegetables and set aside. Fill a medium sized pan with water and add 1 tsp of salt. Bring to the boil and cook the broccoli florets for 30 seconds, then drain from the water and refresh with cold water. Take a mixing bowl and mix all of the vegetables with salt, pepper and olive oil. Lay on a roasting tray and cook in a preheated 210 degree oven for 15-20 minutes. 

In the meanwhile take the 2 Pots & Co roasted cauliflower and cumin hummus pots and spoon out the green olive dressing into a bowl. Let down with a small amount of olive oil. 

Evenly spoon the hummus onto the four plates and arrange the roasted vegetables on top. Top with the toasted buckwheat, drizzle with the green olive dressing and serve.

Enjoy!