Roasted Broccoli and Cauliflower with Hummus and Fresh Salad

Ingredients (for 1 person):

-150 g broccoli, separated into florets
-150 g cauliflower, separated into florets
-1 tablespoon of olive oil
-Salt, pepper, garlic powder, paprika (to taste)
-2-3 tablespoons of hummus

For the salad:

-A handful of baby spinach or arugula
-Half a small cucumber, sliced
-5 cherry tomatoes
-Juice of half a lemon
-A little olive oil, salt, pepper to taste

Preparation:

Preheat the oven to 200°C. Place the broccoli and cauliflower in a baking tray lined with baking paper, then season with olive
oil, salt, pepper, garlic powder and paprika. Bake for about 20 minutes, until the vegetables are golden
brown and slightly crispy. In a bowl, mix baby spinach or arugula, cherry tomatoes and
cucumber. Season with lemon juice, olive oil, salt and pepper. Serve the roasted broccoli and
cauliflower on a plate, add hummus and the prepared salad alongside.