A clean plateful

There is much talk these days about clean eating. This simply means eating only natural unprocessed, preferable organic food and plenty of seasonal fruit and veg washed down with a couple of litres of water a day. That is all brilliant in my book but sticking to it is easier said than done when it’s cold outside and there’s a bacon sarnie on offer made with soft white bread and a dollop of brown sauce. But as it’s January and we are all trying to be good I thought I’d create a dish that feeds body and soul, tastes brilliant and puts a smile on your face. At it’s heart there is farro which is partially cooked wheat grains beloved in Northern Italy, now available in all large supermarkets and healthfood stores. They pack a hearty flavour punch and have a nutty taste without weighing you down. Great in soups, stews, stuffings, salads,whatever. There are also green lentils in there for low fat protein and they also have the advantage of not needing any soaking and are pretty quick to cook. Roasted cauliflower, one of my favourite veggies in winter, adds crunch and a welcome change of texture along with the nuts, cranberries and capers, keeping each mouthful interesting to the last. Don’t be put off by the longer than average recipe list, you’ll probably have most of it in your storecupboard. I like to serve this at room temperature but any leftovers will keep in the fridge for several daysto make a perfect lunch, or just scoop out a forkful as you are passing to keep hunger pangs at bay.
In other news, I have a new facebook page where you will be able to keep up to date with all that is happening in my kitchen, garden and on my travels. And it’s the best place to post comments or pose culinary questions. I look forward to hearing from you.

Farro and cauliflower pilaff with nuts and seeds
Print Recipe
Prep Time
30 mins
Cook Time
20-25 mins
Prep Time
30 mins
Cook Time
20-25 mins
Farro and cauliflower pilaff with nuts and seeds
Print Recipe
Prep Time
30 mins
Cook Time
20-25 mins
Prep Time
30 mins
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Heat the oven to 190C/fan 170C/Gas 5.Spread the cauliflower florets and red onion in a shallow baking dish. Drizzle over 2 tbsp of the oil, a good sprinkling of salt and pepper and toss everything together. Roast for 20-25 mins, shakking halfway through until the cauliflower is just tender but not too soft.
  2. Tip the lentils into a large pan and cover with plenty of cold water(no salt) Bring to the boil, then reduce the heat and simmer for 10 mins. Add the farro and more water from the kettle if necessary and continue to simmer for a 10 mins until both the lentils and farro are just tender but still with a bit of bite. Drain well.
  3. Toast the cumin seeds in a small dry pan until they start to release their fragrance, then grind in a pestle and mortar. Add the juice of the lemon, the honey, salt and pepper. Add the remaining 3 tbsp of the oil and mix well.
  4. Toast the nuts and sunflower seeds in the same pan you used for the cumin seeds until they just start to catch a bit of colour. Tip onto a chopping board and roughly chop.
  5. Tip the lentils and farro into a large bowl and add the nuts and seeds, cranberries, capers , half the herbs and half the dressing. Mix well. Fold in the warm cauliflower and onion along with any pan juices and fold everything together well. Taste and add more seasoning if necessary.
  6. Divide between 4 dished plates and drizzle over the remaining dressing. Add a lemon wedge and dollop of yogurt on the side and scatter with the remaining herbs. Serve warm or cold.
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