Lemon & Herb Konjac Rice with Roasted Vegetables & Crispy Chickpeas

Total time: 90 mins

Serves 4

Ingredients

• Lemon & Herb Konjac Rice
• 2 x 400g pack of Slendier Konjac Rice
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 2 tablespoons fresh parsley (chopped)
• Salt and pepper to taste

Roasted Vegetables

• Approx 4 cups of roasted mixed veg of choice (e.g. turnips, carrots, Brussels sprouts,
  onion)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried mixed herbs

Crispy Chickpeas

• 1 x 400g can chickpeas (drained, rinsed, and patted dry)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt to taste

To garnish

• Fresh parsley
• Lemon wedges

Method:

1. Preheat oven to 200°C (400°F). Slice roast vegetables of choice into generous bite-size
   chunks and place them onto two lined roasting trays. (Be careful not to crowd the vegetables,
   they should be one layer only). Coat with olive oil, salt, pepper, and dried herbs. Roast
   for about 30-40 minutes or until tender and slightly browned.
   
2. Place the drained and dried chickpeas on a separate lined baking tray. Coat with olive
   oil, smoked paprika and salt. Roast for about 20-25 minutes or until browned and
   crunchy.
3. In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic, chopped
   parsley, salt, and pepper.
4. Prepare the Slendier Konjac rice to packet instructions, then mix through the lemon and
   herb sauce.
5. To serve, divide the Slendier Konjac rice into four bowls, and top with roasted vegetables
   and crispy chickpeas. Garnish with fresh parsley and a lemon wedge.