Roasted new carrots, cauliflower, grains & carrot-top dressing

2019-04-30

Nutrition and extra info

Healthy

Vegetarian

Nutrition: Per serving (8)

kcal290

fat18g

saturates1g

carbs23g

sugars7g

fibre7g

protein5g

salt0.3g

Ingredients

Method

Ingredients

1 cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks

Cauliflower

coll-ee-fl-ow-ah

A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

400g bunch new season carrots with tops, peeled and tops trimmed and reserved for the dressing (see below)

Carrot

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

2 tsp cumin seeds

2 tsp honey

Honey

huh-nee

Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

3 tbsp rapeseed oil or olive oil

Rapeseed oil

If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

200g spelt or pearl barley

100g green beans, trimmed

For the dressing

carrot tops, see above

2 handfuls parsley leaves

1 handful mint leaves

1 tbsp capers

Capers

kay-per

Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

1 tbsp Dijon mustard

100ml rapeseed oil or olive oil

Rapeseed oil

If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

1 tbsp cider or malt vinegar

Method

Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.
To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.

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