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    Lemony autumn harvest grain bowl

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 2 - 3


    1 essential cauliflower, broken into small florets
    400g can chickpeas, drained and rinsed
    1½ tbsp olive oil
    1-2 tsp cumin seeds
    ½ x 150g pack Pentland Brig kale, thick stems removed, leaves very finely shredded
    1 lemon
    250g pack ready-cooked quinoa
    2 carrots, peeled and grated
    1 pitted medjool date, roughly chopped


    1. Preheat the oven to 220°C, gas mark 7. Toss the cauliflower and chickpeas with 1 tbsp oil and the cumin, season well and roast on a parchment-lined baking tray for 20 minutes, stirring halfway through.

    2. Tip the shredded kale into a bowl and add the juice of half the lemon and another ½ tbsp oil. Season and massage into the leaves to soften. Cook the quinoa according to the pack instructions, then toss with the kale.

    3. Toss the carrots and date with a squeeze more lemon juice. Divide the quinoa and kale between plates. Top with the cauliflower, chickpeas and carrot. Garnish with any remaining lemon cut into wedges.

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