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Lemony autumn harvest grain bowl
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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
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.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in October 2018.