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roasted veg-4
roasted veg-1
roasted veg-2
roasted veg-3
roasted veg-5
I work from home. So most days I manage of a healthy breakfast of an avocado and a disgusting lunch of potato chips or maybe crackers and cheese. I enjoy cooking for other people, but I don’t cook for myself that often. After a few days, my body revolts, demanding fresh produce and green things. And then I wonder why I don’t make lunch like this all the time?

Once the veg is roasted, top it with greek yogurt and fresh, spicy, zingy chutney. Or an egg and chili sauce. Or burrata and pesto. DO NOT use jarred chutney or pesto. For the vegan version, simply skip the dairy/egg on top.

Ingredients
Serves 1
1/2 fennel bulb, sliced
2-3 wild carrots, chopped and sliced
brussels sprouts, either halved or whole
other veg (sweet potato, leeks, onions, cabbage, parsnip, swede)
Full fat greek yogurt (leave out if vegan).

Green chutney
Click here for a more authentic mint chutney
1 cup fresh cilantro/coriander leaves
1/2 cup basil
1/2 cup parsley
1 tsp fresh ginger
2-3 cloves garlic
1 green jalapeno (with seeds)
1 tbs of nuts
1 tbs of lemon or lime juice
salt and pepper
water as needed

1) Chop/slice the veg to equal-ish sizes. Drizzle with olive oil and grind salt and pepper over. Roast for 20-25 min, or until golden brown and cooked through.
2) Put all the ingredients for the chutney in a food processor and blitz, adding a little water as needed to mix. Taste and adjust seasoning (add more salt, more lemon juice, etc.)
3) Top with a dollop of greek yogurt, green chutney, a drizzle of extra virgin olive oil and another grind of pepper.

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