Roast Vegetables – bowl and tray
- 1 bunch of baby beetroots – washed and cut
- 400g small sweet potato – peeled and cut in chunks
- 400g swede – peeled and cut in chunks
- Sprig of rosemary
- 50ml olive oil
- Salt
Relish – small pot
- 3 medium apples (450g) – peeled and grated
- ½ medium brown onion – super fine sliced
- ½ red chilli – super fine sliced
- 1 carrot – peeled and grated
- 50g raisins
- 1 tsp fennel seed
- 2 tbsp cider vinegar
- 80g coconut sugar
- 40g pickled ginger
- salt
Quinoa Crust crumbing station – 3 bowls and tray
- 2 organic eggs
- 65g organic spelt flour
- 50g rice flour
- 100g quinoa
- 25g sesame seeds
- 20g chia seeds
- Salt