Roasted Spring Vegetables with Kale & Dried Cherries
With a brilliant array of colors and fresh flavors, this dish showcases the sweet transition from winter to spring vegetables. From the sweetness of roasted carrots to the boldness of spring onions and the bitter crunch of kale, every forkful is bursting with nourishment. The tiny seeds of the teff grass, often ground into a flour, here are roasted whole for texture as well as protein, calcium and iron. As if that weren’t enough, it’s all topped with crunchy sprouted pulses, a source of protein as well as essential micronutrients that would otherwise support the growth of a new plant.