1 golden kumara, peeled and cut into cubes
1 teaspoon ground cumin
1 x 390 gram tin chickpeas
1 teaspoon curry powder
1 teaspoon ground turmeric
2 tablespoons ghee or coconut oil
1½ cups cooked hulled millet (you could also use brown rice or quinoa)
3 small radishes, sliced thinly
5cm piece of cucumber, sliced thinly
1 avocado, cubed
microgreens or sprouts to garnish
sea salt and cracked black pepper
Creamy miso and tahini dressing
¼ cup tahini
1½ tablespoons white miso paste
¼ cup water
juice of one lemon
generous grind of cracked black pepper
sesame seeds, optional
Preheat oven to 180°C.
Place the kumara in a roasting dish and toss with the cumin and 1 tablespoon of ghee. Roast until tender and golden.
Drain and rinse chickpeas, toss with 1 tablespoon of ghee, the curry powder, turmeric and sea salt. Roast for 20-25 minutes until golden and crispy. Set aside to cool.
Trim the ends off the zucchini and use a vegetable peeler to shave ribbons. Do not use the seedy centre of the vegetable.
Dressing: Whisk all the ingredients in a small jug until creamy. Add a little more water if you prefer a runnier consistency.
To assemble: Divide the millet between two bowls. Add zucchini ribbons and kumara. Top with radishes, cucumber and avocado. Finally add a handful of roasted chickpeas. Finish with some microgreens, sprinkle with sesame seeds if using and drizzle with dressing.