Rose cream & raspberry jellies
With all the flavours of Turkish delight, these fragrant Middle Eastern-style puddings make a light finish to an entertaining menu
Roasted harissa vegetables with kale & ginger pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ small butternut squash(about 350g, peeled and cut into 3cm chunks)
- 1 red onionquartered
- 1 red peppercut into 3cm chunks
- 1 tbsp harissaor to taste
- low-fat Greek yogurtto serve
For the pilaf
- ½ tbsp olive oil
- ½ onionthinly sliced
- 1 garlic clovechopped
- 2cm piece gingerpeeled and finely chopped
- ½ red chillideseeded and sliced
- 100g kaleor other greens, chopped
- 100g brown basmati rice
- 225ml vegetable stock
Nutrition: per 100g
- kcal371low
- fat5g
- saturates1g
- carbs68g
- sugars19g
- fibre7g
- protein10g
- salt0.5glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
step 2
Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.
