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 PersiMon®
- 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% |