• 200g Cornish new potatoes
  • 400g chickpeas
  • 2 tsp tumeric
  • 1 tsp paprika
  • 1 tbsp coconut oil
  • 80g cooked quinoa
  • 100g kale
  • half tbsp olive oil
  • 1 avocado
  • 3 radishes
  • Sprinkle of sesame seeds
  • Salt and pepper


  • STEP 1
    Preheat oven to 200oC (fan 180oC). Put the coconut oil on a baking tray and place in the oven for a couple of minutes to melt. Gently wash the potatoes, slice into strips and lay flat on the baking tray, sprinkle with 1tsp turmeric and season. Roast for 5 minutes, whilst you drain and rinse the chickpeas.
  • STEP 2
    Place the chickpeas in a bowl and add paprika, stirring to coat them evenly. Put the chickpeas on the other half of the baking tray and place in the oven to roast with potatoes for a further 25 minutes.
  • STEP 3
    Add 1 tsp of turmeric and some salt and pepper to the quinoa and mix well. Wash the kale, chop and drizzle with olive oil. Put it in bowl along with sliced avocado, and radishes and then the quinoa, chickpeas and potatoes. Sprinkle with sesame seeds to serve.

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