Recipe

Serves: 2 | Prep time: 15 mins | Cooking time: 30 mins  

Fusion | Dairy Free | Vegetarian | Vegan | Main

Ingredients

1 x 250g pouch Red & white quinoa

15g Grilled peppers, chopped

100g Cauliflower florets

60g Kale

70g Mixed nuts, toasted

½ tsp Ground garlic

1 tsp Harissa

¼ tsp Honey

1 large Sweet potato, peeled and cubed

1 tbsp Olive oil

Zest and juice of 1 lemon

Sesame seeds, toasted

10g Fresh parsley, stalks removed

Sea Salt and cracked black pepper

100g Red pepper houmous

Method

1. Toast the nuts in a hot pan until they are browned and set aside.
2. Blanch the cauliflower and kale in hot water for two minutes, drain and set aside.
3. Take a bowl, add half the oil and the harissa and coat the cauliflower well. Fry this on a high heat in a heavy-bottomed frying pan, drizzle with honey and set aside.
4. Wash and dry the pan, then place on a medium-high heat and add a little of the oil and fry the cubed sweet potato, seasoning it well in the pan. Allow this to crisp and char on all sides and remove once the cubes are fully cooked.
5. Using the same pan, add the kale, lemon zest, half of the lemon juice and the garlic granules. Fry on a high heat for 1-2 minutes.
6. Cook the quinoa as per the pack instructions, season and stir through the peppers and parsley.
7. Assemble the bowl and add the houmous in a small pot in the centre and sprinkle with sesame seeds and pour over the other half of the lemon juice.