Clementine & vanilla porridge with citrus salsa
Brighten up your morning with these healthy oat bowls, topped with fresh citrus fruit. They’re a good source of vitamin C, calcium and folate, too
Cumin roast veg with tahini dressing
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 3 large carrotsroughly chopped
- 3 peeled raw beetrootsroughly chopped
- 1 sweet potatosliced
- 3 red onionscut into wedges
- 250g cauliflower florets
- 1 tsp cumin seeds
- 2 tbsp rapeseed oil
- 1 tbsp balsamic vinegar
- 2-3 tbsp chopped mint
- 2-3 tbsp chopped coriander
- 400g can chickpeas
- 2 hard-boiled eggshalved
- 100g young spinach leaves
For the dressing
- 3 tbsp tahini
- 1 tbsp crunchy peanut butter
- 1 lemonzested and juiced
- 1 tsp ground coriander
- 1 garlic clovefinely grated
Nutrition: per serving (with eggs)
- kcal447low
- fat23g
- saturates4g
- carbs39g
- sugars20g
- fibre15g
- protein22g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
step 2
Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
step 3
When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
step 4
If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.
