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Grains and greens bowl
Serves 4 Starters and mains
Ingredients
- 300g baby plum tomatoes
- 4-5tbsp extra virgin olive oil
- 1⁄2tsp caster sugar
- 200g tenderstem broccoli, trimmed
- 2 big handfuls shredded spring cabbage
- 200g chorizo, sliced
- paprika, to serve
For the sweet potato houmous
- 200g sweet potato
- 2 garlic cloves, finely chopped
- 80g tahini
- 2tbsp extra virgin olive oil
- juice 1⁄2 lemon, or to taste
For the grains
- 200g spelt (ideally, quick-cook farro dicocco)
- small bunch spring onions, chopped
- 2 handfuls flaked almonds, freshly toasted
- big handful flat-leaf parsley, roughly chopped
For the dressing
- 100ml extra virgin olive oil
- 3tbsp red wine vinegar
- juice 1 lemon
- 15g caster sugar
Method
Peel and dice the sweet potato. Cook in boiling, salted water for around 10-15 minutes until soft. Drain and transfer to a food processor (or use a bowl and hand blender). Add the garlic and tahini. Blitz to a purée. Add the oil, lemon juice and enough water to create a smooth, thick dip. Season and adjust with more lemon juice, if necessary, and set aside. Cook the spelt according to the packet instructions and then drain it in a large sieve and rinse briefly under cold water. Transfer to a bowl and stir in the spring onion, flaked almonds and parsley.
Whisk together all of the ingredients for the dressing and pour around half in the spelt mixture. Set aside.
Preheat the oven to 180C/ 350F/Gas 4. Slice the tomatoes in half horizontally and arrange on a baking tray. Drizzle with a couple tbsp of oil, scatter with a little sugar and season. Roast for around 20 minutes until soft.
In the meantime, bring a large pan of salted water to the boil and blanch the broccoli for 3 minutes or so, until cooked but still al dente. Remove from the pan and keep warm. Drop in the cabbage and cook for a couple of minutes, until just wilted. Drain, season and keep warm.
Heat the remaining oil in a wok or frying pan and cook the chorizo for 2-3 minutes until crisp.
Spoon the spelt into 4 serving bowls, arrange the roasted tomatoes, broccoli and cabbage over the top. Add a large dollop of sweet potato houmous, and spoon over the chorizo and some of the oil. Scatter with paprika and serve with any remaining dressing, if desired.
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