Enjoy with the Creation Reserve Chardonnay
2 tbls cooked quinoa
60 g butternut
60 g aubergine
10 g baby spinach
1 tbls pumpkin seeds and sunflower seeds
4 fresh cherry tomatoes (quartered)
1 pinch finely grated fresh ginger
1 tbls spring onions
1 tbls olive oil
1/2 tsp sugar
Cube the butternut and roast with a sprinkle of sugar and olive oil. Set aside.
Cube the aubergine and sauté in a pan with olive oil and the pumpkin and sunflower seeds. Set aside.
Roughly chop the baby spinach and set aside.
Quarter the cherry tomatoes. Set aside.
Slice the spring onion and set aside.
Mix everything including the ginger in a bowl and garnish with the spring onions and kale chips.
10 g kale leaves (rinsed and pulled from the stem)
1/5 tsp olive oil
1/5 tsp sesame seed oil
1/5 tsp ground chili and salt mix
Preheat the oven to 130° C.
Rinse the kale and pull the leaves from the stem.
Mix everything in a bowl, making sure that the spices are evenly spread.
Spread out on a baking tray.
Bake for 10 minutes.
Turn the tray around and bake for a further 12 minutes.