Recipe courtesy of Seasonal Spuds


  • 200g Cornish New potatoes
  • 400g Chickpeas
  • 2tsp Tumeric
  • 1tsp Paprika
  • 1tbsp Coconut oil
  • 80g Cooked quinoa
  • 100g Kale
  • ½tbsp Olive oil
  • 1 Avocado
  • 3 Radishes
  • Sprinkle of sesame seeds
  • Salt and pepper


  • STEP 1

    Preheat oven to 200oC (fan180oC). 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 chick peas.

  • STEP 2

    Place the chick peas in a bowl and add paprika,stirring to coat them evenly. Put the chick peas on the other half of the baking tray and place in the oven toroast with potatoes for a further 25 minutes.

  • STEP 3

    Add 1tsp 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 a bowl along with sliced avocado, and radishes and then the quinoa, chick peas and potatoes. Sprinkle with sesame seeds to serve.