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Ingredients
For 4 people

Food dehydrator

Dehydrated vegetables

• 2 cups broccoli florets
• 2 cups asparagus cut into 5 cm pieces, discarding the tough ends
• 2 tbsp olive oil
• A pinch of pink salt

Turmeric sauce

• 1 cup soaked sunflower seeds
• 1/2 cup fresh orange juice
• 1/4 cup extra virgin olive oil
• 2 stoned Medjool dates
• 2 crushed garlic cloves
• 2 tablespoons freshly squeezed lemon
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon rose salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground chipotle chili peppers

Quinoa Pilaf

• 2 cups cooked quinoa
• 2 tablespoons extra virgin olive oil
• 1 chopped garlic clove
• 1/2 cup chopped spring onions
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon freshly squeezed lemon juice
• Pink salt
• Freshly ground black pepper

• 2 cups arugula
• 2 avocados cut into cubes
• 2 tablespoons pumpkin seeds
• Berries from a pomegranate 

Directions
To make the dehydrated vegetables, line a dehydrator tray with a non-stick baking mat.

Place the broccoli and asparagus in a large bowl, drizzle with olive oil and sprinkle with salt. Toss well to coat. Arrange the vegetables on the prepared tray and dehydrate for 1 hour

For the Sauce

Combine all the ingredients in a blender and blend at high speed until smooth and creamy. The sauce should be fluid, but not liquid. Add a little water if necessary to obtain the desired consistency. 

For the pilaf
Place the quinoa, olive oil, garlic, spring onions, parsley, basil and lemon juice in a large bowl and mix well to coat. Season with salt and black pepper to taste.

To serve, divide the pilaf into 4 bowls. Arrange the dehydrated vegetables, rocket and avocados on top. Pour a generous spoonful of turmeric sauce over each bowl and sprinkle with pumpkin seeds and pomegranate seeds