Recipe (Serves 4-5):
1 Ripe Avocado 1-2 Cloves Garlic 1 Bunch Parsley 1 Bunch Coriander 3 Tbsp Fresh Lemon Juice 2 Tbsp Tahini
2 Tbsp @naturesfarmersea Green Warrior Sea Moss 2 -3 Tbsp Water Pinch of Salt and Pepper 250g Choice of Pasta (I used chickpea pasta) 4 Cups Rocket 1/2 Cup Sun-Dried Tomatoes 1 Sweet Potato (Diced and roasted for 35-40 minutes at 200°C) 1 Zucchini (Diced and roasted for 20 minutes at 200°C) 1 Can (240g) of Butter Beans (Drained and Rinsed)
How to make:
Place all dressing ingredients into a food processor and process until smooth. Toss together all salad ingredients. Pour dressing over the top and mix well. Enjoy!
Store in the fridge for 4-5 days