Roasted Veg with Quinoa and Sprouting Flowers

Born from a cross between kale and brussel sprouts around 15 years ago, they have a lovely sweet nutty flavour and have been classed as a ‘superfood’ for being vitamin rich and packed full of dietary fiber. Developed through traditional breeding techniques, we enjoyed finding out that the breed was named by a reader of Good House Keeping in a competition run on the magazine’s website!

Ingredients: 150g new potatoes, 1-2 small beetroot, 100g chantenay carrots, 1 grelot onion, a small bunch of basil, 80g sprouting flowers.

From the larder: 100g quinoa or couscous, 1 tin black beans or kidney beans, 1-2 tbsp honey, juice of ½ a lime, 3 tbsp olive oil (optional extra: ½ tsp cumin powder, grilled salmon or poached eggs).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Chop the potatoes, beetroot and the bulb of the onion into 1-2 cm chunks. Chop any larger carrots in half.
  • Place in a roasting tin with a drizzle of olive oil, sprinkle with cumin powder, salt and pepper. Roast for 25-30 minutes.roasting-veg-600px
  • Meanwhile, make the dressing; finely chop the basil and combine with 2 tbsp olive oil, lime juice, honey and a pinch of salt. Taste and add more salt, lime, honey or oil according to taste.
  • Cook the quinoa or couscous as per packet instructions. Trim the ends of the sprouting flowers. Add them whole to the quinoa during the last 3 minutes of cooking and then drain. If using couscous, steam the flowers separately in a small saucepan of water for 3 minutes.
  • Drain and rinse the beans and mix in to the quinoa.
  • To serve, place roasted veggies on top of the quinoa, beans and sprouting flowers and drizzle with the basil dressing.