Meridian Organic Sunflower Seed Butter 100% Seeds 170g

Ingredients: Organic Roasted Sunflower Seeds (100%)

Daily Intake Amount:

* NRV is the Nutrient Reference Value

✝ NRV not yet established

This product is suitable for the following requirements:

• Vegetarian
• Vegan

Storage: Store in a cool, dry place away from direct sunlight and heat

Additional Information: Once opened consume within 3 months.

Directions: Delicious spread on crackers and crumpets or adding to tray bakes or dressings. Why not try this scrumptious Roast Winter Vegetable and Quinoa Buddha Bowl for a some meal inspiration. What you need: 1 small sweet potato, peeled and chopped into bite size pieces Handful of cauliflower florets, approx 150g 1 carrot, peeled and sliced into 2cm disks 1 tbsp oil 100g quinoa 1 avocado 4 brussels sprouts 1 tbsp pumpkin seeds For the dressing: ½ clove garlic, grated ½ cm ginger, grated ½ tsp miso paste ½ tsp soy or tamari sauce 1 tbsp Meridian Pumpkin or Sunflower Seed Butter Instructions: 1. Heat the oven to 200C/180C fan. Put the sweet potato, cauliflower and carrot in a large roasting tray, drizzle with the oil and season well. Roast in the hot oven for 30 minutes, shaking the tray halfway through to shuffle the veg. 2. While the veg is cooking put the quinoa in a saucepan with double the depth of water. Bring to the boil and simmer for 10 minutes. When the quinoa is cooked drain any remaining water. 3. Make the dressing by mixing together all of the ingredients with 3 tbsp hot water until smooth. 4. Slice the avocado, finely shred the sprouts and toast the pumpkin seeds in a dry frying pan. 5. In two large deep bowls, build the dish in sections, piling the roast veg in one side then add a mound of quinoa, some slices of avocado and pile of sprouts. Scatter over the toasted seeds and drizzle with dressing. 6. Top tip: To cut down on the activity time, use a pack of microwave quinoa instead of cooking it from raw. It will take 1 minute rather than 15.

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