¼ piece of broccoli, cut into large florets
¼ piece of cauliflower, cut into large florets
2 tbsp Rainforest Heart Spicy Citrus Dukka
3 tbsp Tolpuddle Marinated Gem goat cheese
2 slices of dark rye bread, toasted and crumbled
2 tbsp hazelnuts, toasted and finely chopped
Australian extra-virgin olive oil
6-8 hazelnuts roughly chopped
½ pomegranate, seeds removed (for garnish)
Snowy River Station Sea Parsley leaves (for garnish)
Preheat oven to 200C
1. On a baking tray, drizzle a generous amount of olive oil over the prepared broccoli and cauliflower, dust with Rainforest Heart Spicy Citrus Dukka.
2. Place in oven and bake until golden in colour, approximately 15-20 minutes.
3. Remove from oven and allow to cool slightly.
Arrange the baked spicy roasted broccoli and cauliflower on a serving plate. Add the Marinated Gem goat cheese, crumbling slightly as you go. Top with a mix of toasted dark rye bread and toasted finely chopped hazelnuts. Garnish with seeds, roughly chopped hazelnuts, sea parsley leaves and drizzle with Australian extra-virgin olive oil.