VEGETARIAN BOWL WITH PARMESAN WAFERS
100g Parmesan cheese, grated
FOR THE SALAD
Himalayan salt and black pepper 700g pumpkin, cut into thin wedges and par boiled 2 red onions, cut into 8 wedges 1 broccoli head, cut into small florets and blanched coconut oil, for brushing
FOR THE DRESSING
1 / cup macadamia oil 3 2 tbsp macadamia nut butter juice of 1 lime Himalayan salt and black pepper
2 avocados, chopped into cubes 1 tsp chilli flakes 100g wild rocket, to garnish
1. Preheat the oven to 180˚C. Place tablespoons of the cheese onto a lined baking tray, about 5cm apart, and bake for 10 minutes until the cheese has melted and flattened. Remove the tray from the oven and let the wafers cool. 2. For the salad: Season the vegetables well and brush coconut oil on them. Heat a griddle pan and cook the vegetables on both sides until they have softened and are slightly charred. Set them aside and keep them warm. 3. For the dressing: Blitz the ingredients in a blender and season. 4. To assemble: Divide the vegetables between 4 bowls, top them with the chopped avocado, drizzle the dressing all over and sprinkle chilli flakes on top. 6. To serve: Serve the bowls immediately with the wafers and garnished with rocket.