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Preheat the oven to 200°C/180°C fan/ gas 6. Put the onion, beetroot and pepper in a roasting tin, placing the garlic cloves in between, then a splash of olive oil to coat everything. Roast for 25-30 minutes. Remove the garlic skins and mix the flesh into the vegetables.


Rinse the quinoa under cold running water and drain. Bring the stock to the boil in a saucepan, add in the quinoa and reduce the heat to a simmer. Cover and cook for 15 minutes until the quinoa is softened and has absorbed most of the stock. The sprout or ‘tail’ will pop out of each quinoa seed once cooked. Remove from the heat and leave to stand for 5 minutes before straining off any excess stock.


Mix the quinoa, roasted vegetables (reserving the oil left in the roasting tin), chickpeas and avocado in a serving bowl.


Whisk the dressing ingredients with the reserved oil and add your required measurement of ‘AddCBD’ and gently toss with the salad. Serve warm.