These rye and honey-crusted veggies work well as a healthy side or daytime snack. Serve with sriracha mayo for a spicy flavour!

SERVES 2 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the rye and honey-crusted veggies
2 slices rye bread, toasted
¼ cup flaxseed
½ tsp salt
½ tsp pepper
200 ml milk
2 tbsp cornflour
1 tbsp olive oil
½ cauliflower, cut into florets
4 baby marrows, halved
2 carrots, sliced thickly
3 tbsp honey or agave nectar
3 tbsp low-sodium soya sauce
Handful fresh mint, chopped
For the sriracha mayo
1 tbsp sriracha
3 tbsp mayonnaise

METHOD
For the rye and honey-crusted veggies
1. Preheat oven to 180°C. Oil a baking tray.
2. Blitz the rye toast in a food processor until it forms coarse crumbs. Add flaxseed and seasoning, and process until fine.
3. Transfer to a bowl and add the milk, cornflour and olive oil. Mix until smooth.
4. Use your hands to press the crust on to the tops of the cauliflower, baby marrows and carrots. Bake for 30 minutes, until the crust is crispy.
5. Prepare a sticky sauce by whisking together the honey/agave and soya sauce until well combined.
6. Remove the veggies from the oven and drizzle them with the sticky sauce. Bake for a further 20 minutes.
For the sriracha mayo
7. Combine the sriracha and mayonnaise.
8. Sprinkle the roast veg with mint and serve with sriracha mayo.

Recipe & styling: Chiara Turilli and Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

To make your veggies a full meal, try this roast veg gatsby.