A really simple tray-bake recipe, packed with plant-based goodness.
Ingredients
Makes 3-4 portions
1 Sweetheart cabbage, cut into wedges
500g drained cooked chickpeas, rinsed and patted dry
4 carrots, washed, cut down the middle lengthways and into rough chunks
A good handful of carrot tops, washed (use parsley or chervil if you don’t have these)
1 tbsp tahini
2 tbsp lemon juice
100g pearled spelt (or grain of choice)
Feta to garnish
Good pinch of smoked paprika
Good pinch of cumin
Salt & pepper
Olive oil
Recipe
1. Mix the carrots, chickpeas, cabbage in a single layer on a metal tray and pat dry – break down onto more trays if necessary. Drizzle with olive oil, cumin, paprika and stir to coat. Bake in a preheated oven at 190c fan until the carrots are tender and the chickpeas are golden
2. Meanwhile boil the spelt until tender in salted water and drain
3. Blitz the carrot tops (keep a few aside for garnish) tahini, lemon with a splash of olive oil, salt & pep until smooth
4. Mix the spelt with the roasted veggies, plate up and top with feta, a few carrot tops and the tahini dressing
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply