For the roast vegetables
800 grams butternut pumpkin (cut roughly into 2cm pieces)
1-2 tablespoons Mount Zero extra virgin olive oil (enough to coat pumpkin evenly)
1 teaspoon MZO Pink lake salt w/ sea kelp
1-2 teaspoons freshly ground black pepper
2 teaspoon mixed herbs
1 teaspoon ground turmeric
½ teaspoon ground coriander2 medium-large zucchinis (cut roughly into 2cm pieces)
1 large red capsicum (sliced into thin strips)
For the ‘risotto’
1-2 tablespoon Mount Zero extra virgin olive oil
1 onion, finely diced
2 garlic cloves, finely minced
1 tablespoon freshly grated ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
½-1 tablespoon organic coconut sugar (optional, to taste)
1 cup Mount Zero organic Australian quinoa, rinsed and drained
500ml organic vegetable or bone broth
Pink lake salt w/ sea kelp and freshly ground black pepper to taste
Mount Zero Lemon pressed olive oil Mount Zero Egyptian dukkah