MISO ROASTED SQUASH WITH CAVOLO NERO AND PEARLED SPELT
NUTRITIOUS AND BALANCED
This is an adaptation of an Anna Jones recipe with a few additions to make it an even more nutritious and balanced meal. Wholegrains are a rich source of fibre (as well as nutrients) and feta adds a little more protein and saltiness which complements the sweetness of the miso perfectly. This works well as a main or a side and feel free to substitute with any other veg or grains you may have. I prefer wilted cavolo nero although it works just as well without blanching the greens and adds an extra crunch.
INGREDIENTS: SERVES 5-6
1 medium butternut squash
120g pearled spelt / buckwheat / alternative grain
200g cavolo nero / kale
100g feta
1 small handful toasted almonds
For the dressing:
4 tablespoons extra virgin olive oil
2 tablespoons harissa
3 tablespoons white miso
Juice of 1 lemon
METHOD:
Preheat the oven to 200°c (fan)
Cut the squash in half, spoon out the seeds and cut into 2cm thick slices and place into a large roasting tray.
In a separate bowl, mix together the olive oil, harissa, lemon juice and white miso.
Drizzle ½ the dressing over the squash and mix well until all the slices are covered. Place in the oven and roast for 40-45 minutes, turning once or twice until cooked.
Meanwhile, cook the spelt/alternative grain according to the packet instructions. Pour boiling water over the cavolo nero and leave to drain.
When the squash is almost done, add the cavolo nero into the roasting tray and continue to roast for a further 10 minutes until golden.
When ready, remove from the oven, mix in the cooked grains and drizzle the remaining dressing over the top.
Sprinkle the toasted almonds and feta over the top and serve immediately.
