Wholegrains – Dr Pippa

Any squash variety will work here, I’ve used Kuri and Crown Prince, but Butternut, Table or Delicia would also work well here. If you can’t find giant wholegrain cous cous you can use standard wholegrain cous cous which only require rehydrating in 110% boiling water.

Serves 3

Ingredients

400g squash, skin on, cubed
1 large onion, sliced into wedges
2-3 beetroot (300g), peeled and cut into cubes
3 tbsp extra virgin olive oil
150g giant wholegrain cous cous
1 heaped tablespoon djion mustard
1 tbsp red wine vinegar
200g salad leaves e.g. rocket, baby leaf spinach or watercress
90g goats cheese

Method

Mix the squash, onion and beetroot together with 1 tbsp olive oil. Roast in a preheated oven set to 180°C fan.
Meanwhile cook the giant cous cous according to the packet instructions, drain, and add 1/2 tbsp olive oil to stop the grains from sticking together.
Mix the dijon mustard, red wine vinegar and remaining olive oil and pour onto the cous cous while hot and mix to combine.
Add the roasted vegetables, deglazing the pan with a little boiling water, before adding the spinach.
Plate up and top with goats cheese.

Per serving: 434kcal/ 24g fat/ 7.7g saturated fat/ 34g carbohydrates/ 9.1g fibre/ 15g protein

Using my principles of sustainable nutrition, here is a delicious recipe incorporating using more of the food we grow and reducing food waste, eating more plant-based proteins, cooking in bulk, and diversifying the foods we grow and eat. Added all together each serving of my Roasted Harissa Cauliflower and Chickpea Traybake with Herbed Spelt provides you with a whopping 19g fibre and 22g plant-based protein.

Serves 6

Ingredients

1 large cauliflower head, leaves and all (1.1kg), cut up into chunks, and larger leaves sliced in half through the stem
3 carrots, cut into chunks
2 red onions, cut into wedges
80g harissa paste
2 tsp cumin seeds
3 tbsp extra virgin olive oil
2 tins of chickpeas, drained, rinsed and patted dry
300g spelt
50g flat-leaf parsley, roughly chopped
30g chives, finely sliced
2 tbsp tahini
Juice of half a lemon
4 tbsp of pomegranate seeds

Method

Preheat the oven to 180°C fan/ 200°C convection while you prep the cauliflower, carrots and onions. Mix these veg together with the harissa paste and 2 tbsp olive oil. Spread out over 2 trays and roast for 20 minutes.
Mix the remaining oil and chickpeas together, and add to the trays, mixing the partially cooked veg.
Meanwhile, cook the spelt by bringing it to a boil in a large pan of water, and then allow to simmer for 20-30 minutes depending on the type of spelt you have. It should remain al dente in the middle. Once cooked, allow to cool slightly before adding the herbs in.
Make a dressing by mixing the tahini and lemon juice together. It will become thick, so thin with water to a consistency of double cream, or your preference.
Serve everything together, topped with the tahini dressing and sprinkle with pomegranate seeds over the top.

Harissa Roasted Cauliflower and Chickpea Bake

Per serving: 487kcal/ 10g fat/ 1.4g saturated fat/ 68g carbohydrates/ 19g fibre/ 22g protein

Tag: Wholegrains

Roasted Squash & Beetroot Wholegrain Cous Cous Salad

Roasted Harissa Cauliflower and Chickpea Traybake with Herbed Spelt