4 more working days until a week off work and I’m very excited about it even though I’m not sure what I’m going to do with the time as everything is closed! Still, just a couple of weeks until I can hit the gym and give the hairdresser a heart attack with my wonky self-cut fringe.
This is a great recipe if you’re like me and wanting to off-set some of the lockdown unhealthiness by getting in your 5 a day. Capers and mustard in the dressing pack a flavour punch as healthy does not need to be bland. I took this recipe from BBC Good Food.
Serves 4 (as a main)
- 1 cauliflower
- 400g carrots
- 2 tsp cumin seeds
- 2 tsp honey
- 3 tbsp oil
- 200g spelt
- 100g green beans
- 10g parsley
- 10g mint leaves
- 1 tbsp capers
- 1/2 tbsp mustard
- 100ml oil
- 1 tsp cider vinegar
1.) Preheat the oven to 200 degrees C
2.) Line a roasting tin
3.) Break up the cauliflower into florets and add to a mixing bowl
4.) Peel the carrots, top and tail them then slice into strips and with the cauliflower
5.) In the bowl, add 2 tbsp of the oil, the honey, the cumin and some salt and pepper.
6.) Mix it all up, I think the only way is to get your hands in.
7.) Stick in the oven to roast for 30 minutes. After 15 minutes, turn over the veg to make sure all sides brown.
8.) While the vegetables are roasting, put a kettle on to boil, and add the pearl barley and the water to the pan. Cook for about 18 minutes.
9.) Trim the edges of the green beans and add to the pan with the barley and cook for another 7 minutes until the beans and barley are tender.
10.) While the veg and barley is cooking, make the dressing, chop finely the herbs, add to your container of choice, pour in the oil and vinegar, stir through the mustard, add the capers and a bit of seasoning and give it a good mix.
11.) Drain the pearl barley and beans. Tip it over the tray roasted veg. Dollop the dressing around the tray and serve.