Ready in 1 Hour | Serves 2



5-6 medium sized golden kumara, cubed

3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

salt and pepper, to taste

1 cup Organic Hulled Millet

1 can Organic Black Beluga Lentils (drained and rinsed)

1 small jar marinaded artichokes

½ jar Organic Green Olives, Pitted

Organic Paleo Savoury Mix

avocado, to serve


½ cup Organic Olive Oil, Extra Virgin Cold-Pressed

¼ cup Organic Tahini, Hulled

3 tablespoons Organic RAW Apple Cider Vinegar

juice of 1 lemon

2 tablespoons Organic Tamari Soy Sauce


Preheat oven to 220°C and line a baking tray with baking paper.

Add the kumara to the baking tray, drizzle with olive oil and season. Bake for around 40 minutes, until kumara are crispy and golden.

Add oil to a pan over a medium heat. Add the millet, stirring to coat. Gently toast until starting to golden, stirring continuously. Add 2 cups of water, stir, cover, and bring to a boil. Reduce heat to simmer until tender, about 15 minutes. Remove from heat and let stand 10 minutes before fluffing with a fork.

Add all tahini dressing ingredients to a bowl and whisk until smooth.

Divide millet between bowls and top with kumara, lentils, artichokes, olives and a scattering of savoury paleo mix with avocado. Drizzle with dressing and serve.










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