Rainbow Platter

Ingredients

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Method

1. Preheat the oven to 200°C fan-forced.
2. To make Shiitake Sesame Dressing, add shiitake mushrooms to a oven tray and drizzle over the olive oil. Place into the oven and roast for 10 minutes until tender.
3. Spread the sesame seeds across another oven tray and place into the oven. Roast for 5 minutes, until lightly golden.
4. Add the roasted shiitake, sesame seeds and all remaining ingredients for the Shiitake Sesame Dressing into a high-speed blender. Blitz until smooth. Add 1–2 tbs of water as needed to thin out the dressing as you like.
5. Add the pumpkin and carrot to a large oven tray. Sprinkle over a good pinch of salt and freshly ground black pepper, the cinnamon and a good drizzle of olive oil. Toss to coat, then roast in the oven for 35–40 minutes until tender.
6. Add the chickpeas to another oven tray, sprinkle over a pinch of salt, pepper and the paprika. Then drizzle over some olive oil.
7. Toast to coat the chickpeas. Roast in the oven for 15 minutes until golden brown.
8. Add the Broccoli to a final oven tray, sprinkle over a pinch of salt and freshly ground black pepper and drizzle over olive oil. Toss to coat, then roast for 15 minutes, until browned on the edges and tender.
9. To assemble: spread the beetroot hummus across a large platter. Add the baby spinach leaves, roasted pumpkin, carrot, broccoli and chickpeas. Spoon over the Shiitake Sesame Dressing and sprinkle over the toasted sunflower seeds, to serve.