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Baharat-roasted roots with spiced grains
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Sweet parsnips and charred cabbage pair elegantly with the grains, but any in-season roots and brassicas will work.
2 Essential Parsnips, quartered lengthways
½ pointed cabbage, cut into 4 wedges
1 tbsp olive oil
1 tsp baharat spice
1 tbsp agave syrup
150g Oatgurt Greek Style*
¼ x 25g pack mint, leaves only, fnely chopped, plus extra to serve
1 clove garlic, crushed
½ unwaxed lemon, zest and juice
250g pack ready-to-eat Persian-style quinoa and lentils
1 Preheat the oven to 220ºC, gas mark 7. Put the parsnips and cabbage on a large baking tray. Coat with the oil, season and arrange cut-side down. Roast for 15 minutes. In a small bowl, mix together the baharat and agave. Toss this through the vegetables and return to the oven for 10-15 minutes, until charred, sticky and cooked through.
2 Meanwhile, in a bowl, combine the Oatgurt, mint, garlic, and lemon zest and juice; season and stir together, adding a splash of water to loosen slightly. Heat the quinoa and lentils according to pack instructions. Divide between warm plates and top with the roasted vegetables. Dollop over the creamy sauce and serve scattered with extra mint leaves.
Typical values per serving:
This recipe was first published in October 2021.