Ingredients:

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Around 8 golf ball sized broccoli heads

Around 8 golf ball sized cauliflower florets

4 slices of smoked streaky bacon, cut up into small bits

3 tsp Piri piri spice mix (I use a Waitrose mix but you can mix up your favourite spices)

1 ripe medium avocado

1 tsp of Ancho chilli flakes (or 1/s tsp regular chilli flakes)

½ tsp garlic powder

½ tsp onion powder

extra virgin oil

1 drop of lemon doTERRA essential oil or a squeeze of lemon juice

 

Method:

 

Preheat the oven to 180C/350F. Line a baking tray with foil. Place the broccoli and cauliflower on the tray and spray on (or drizzle over) some olive oil. Sprinkle the spice mix over the vegetables and toss them with your hands. Roast for 10 minutes. Mix the bacon bits in with the vegetables and roast for another 20-25 minutes, until the vegetables and bacon have turned golden brown.

Whilst the vegetables are roasting, prepare the dressing. Scoop out the flesh of the avocado and put into a blender beaker. You can also use a stick blender for this.

Add the salt, garlic and onion powder, chilli flakes and a bit of water. Blend and check consistency. Add some more water if you prefer the dressing more liquid.

 

Serve the vegetables with a dollop of the dressing on top. Leftover dressing will keep in the fridge for 1-2 days.