Spiced beetroot & feta tarts with tahini-dressed leaves
Turn root vegetables and puff pastry into a stunning vegetarian starter or main with coriander, cumin and harissa
Roasted cauli-broc bowl with tahini hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g pack cauliflower& broccoli florets
- 2 tbsp olive oil
- 250g ready-to-eat quinoa
- 2 cooked beetrootssliced
- large handful baby spinach
- 10 walnutstoasted and chopped
- 2 tbsp tahini
- 3 tbsp hummus
- 1 lemon1/2 juiced, 1/2 cut into wedges
Nutrition: per serving
- kcal533
- fat37g
- saturates4g
- carbs28g
- sugars6g
- fibre10g
- protein16g
- salt0.8g
Method
step 1
The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.
step 2
Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.
