Shake to Wake: Tangy Tamarind Roasted Veg Salad

Heat the oven to fan 200°C

Peel (optional) and chop the carrots & sweet potatoes into 2cm chunks. Toss with a drizzle of olive oil, season with salt & pepper, then spread out on a baking tray. Roast for 25–30 mins, until softened.

Meanwhile stir the ground cumin, tamarind purée & maple to make the sweet and tangy glaze. Taste & tweak the balance if needed, more tamarind for tang, more maple for sweetness. Set aside.

Trim and thinly slice the onion and green chilli. Pick the coriander leaves, set the coriander stems aside. Place the onion into a sieve and wash under cold running water. Then soak in a bowl full of ice water, this takes away the harsh bite and makes them last longer.

Chuck the coriander stems, yoghurt, green chillies, ground cumin & olive oil into a blender. Blitz until smooth, then season with salt, pepper & lemon juice to taste. Divide between boxes.

Once the veggies are cooked, pour the tamarind glaze over the top, toss together and return to the oven for 5-7 mins until sticky. Leave to cool before boxing up.

Drain the onions and toss with the sliced green chilli, coriander leaves and roasted veg.

Top the dressing with the grains and roasted veg mixture. Refrigerate until needed. Shake before serving.