Full of great tastes and textures, this healthy dish will do you a power of good!
Preparation: 15 minutes
Cooking: 30 minutes
Serves 2
Suitable for vegetarians Suitable for vegans
Ingredients
- 2 Spanish persimons
- 1tbsp olive oil
- 300g cauliflower, broken into small florets
- 1 red onion, thinly sliced
- 1/2tsp ground turmeric
- 1/2tsp ground coriander
- 250g pack ready-cooked red & white quinoa
- 1 ripe avocado, halved, pitted and peeled
- Roasted peanuts and coriander sprigs, to garnish
Dressing:
- 1tbsp olive oil
- 2tbsp lemon juice
- 2tbsp smooth peanut butter
- 1tsp finely chopped red or green chilli (optional)
- 1tbsp chopped fresh coriander
- and freshly ground black pepper
Method
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Cut the persimons into chunks, removing their leafy stems. Put them into a roasting tin with the olive oil, cauliflower and red onion, tossing to coat. Roast for 15 minutes, stir in the turmeric and coriander and roast for 5 more minutes.
- Meanwhile prepare the quinoa according to pack instructions.
- Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli (if using), coriander and seasoning.
- Share the quinoa between two serving bowls and top with the roasted fruit and vegetables. Slice the avocado on top, and drizzle with the dressing. Serve, garnished with a few roasted peanuts and coriander sprigs.
Cook’s tip: You could use rice instead of quinoa for a change.
Per 100g (recipe) | Per serving 461g | RI (%) per 100g (recipe) | RI (%) per serving | |
Energy KJ | 510 | 2351 | 6% | 28% |
Calories Kcal | 122 | 564 | 6% | 28% |
Fat | 7.1g | 33g | 10% | 47% |
Of which saturates | 1.3g | 5.9g | 7% | 30% |
Carbohydrate | 9.7g | 45g | 4% | 17% |
Of which Sugars | 3.4g | 16g | 4% | 18% |
Fibre | 2.2g | 10g | 9% | 40% |
Protein | 4g | 18g | 8% | 36% |
Salt | 0.09g | 0.42g | 2% | 7% |