Roast veggies with Chicken Teriyaki

Roast veggies with Chicken Teriyaki
Preparation time: 40 minutes
For 4 servings

2 boxes of Chicken Teriyaki
½ of a cauliflower
8 large carrots
2 peppers
2 spring onions
1 tspn of ground cumin
1 tspn of ground ginger
1 tblspn of toasted sesame seeds
salt and pepper
olive oil

For the sauce:
3 tblspns of soy sauce
3 tblspns of mirin (rice vinegar)
3 tblspns of sake
1 tblspn of palm sugar

Preheat the oven to 180 degrees C. Divide the cauliflower into small florets. Peel the carrots and chop into similar sized chunks. Remove the seeds from the peppers and cut into strips. Place all the vegetables on a baking tray and sprinkle with two tablespoons of olive oil. Sprinkle with the cumin, ginger, salt and pepper. Roast the vegetables for about 25 minutes until cooked.

Prepare the sauce in the meantime. Place all ingredients in a saucepan and dissolve the sugar. Cut the spring onion into ringlets. Fry the Chicken Teriyaki for about 5 minutes in two tablespoons of oil until nicely browned.

Place the roasted vegetables and the Chicken Teriyaki in a bowl. Sprinkle with the sauce and the toasted sesame seeds and chopped spring onion.