– Preheat oven to 200°c.
– Cut the squash into slices.
– Rinse the Brussels sprouts and cut into 2.
– In a bowl, combine sesame oil, spices, garlic, miso and salt.
– Mix well, adding a little water if necessary.
– Brush over vegetables.
– Line a baking sheet with parchment paper and arrange the vegetables.
– Bake for 25 min. They should be golden brown and cooked through. (Turn the vegetables halfway through cooking for even cooking).
– Finely chop the parsley.
– In a bowl, add garlic, cider vinegar, maple syrup, cayenne pepper and salt.
– Add the chopped parsley and stir.
– Pour the roasted vegetables into a salad bowl and add the vinaigrette. Mix well.
– Arrange hummus on each plate, top with roasted vegetables and sprinkle with baby spinach, rocket, goji, cranberries and hazelnuts.

Bon appétit