Roast Broccoli & Cauliflower with Avocado & Walnuts



  • 250 g cauliflower florets
  • 250 g tenderstem broccoli
  • 60 ml (¼ cup) avocado or olive oil
  • 15 ml (1 tbsp) Dukkha spice
  • Grinding of sea salt
To serve
  • 2 avocados, peeled, stoned and sliced
  • 30-45 ml (2-3 tbsp) Romesco sauce or red pesto
  • 1 lemon, quartered and char-grilled (optional)
  • 1 handful walnut halves


  1. Preheat oven to 220° Place the cauliflower and broccoli on a baking tray lined with baking paper and drizzle with the oil. Top with the Dukkah and salt and toss to combine. Roast until golden brown, about 18 – 20 minutes.
  2. To serve, arrange roasted vegetables on a platter. Top with slices of avocado, drizzle with the Romesco or pesto and scatter over toasted walnuts. Serve warm.