Gut-Friendly: Veggie Abundance Bowl

Nutrition per serve

Ingredients

• 250g kent pumpkin
• 250g cauliflower
• 200g beetroot
• 1clove garlic
• 5g kofta seasoning
• 125g freekeh
• 50g baby spinach leaves
• 20g pistachios
• 1pcs red onion
• 1bunch coriander
• 1pcs long green chilli
• 1pcs lemon
• 5g ground sumac
• 60ml (¼ cup) extra virgin olive oil

Method

1. Step 1 — Prep vegetables
   Preheat oven to 220C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil for the freekeh. Cut unpeeled pumpkin into 2cm chunks (skin is edible and delicious, but remove if you prefer). Coarsely chop cauliflower stem, then cut the head into florets. Peel beetroot and cut into thin wedges (take care as it can stain). Crush or finely chop garlic.
2. Step 2 — Roast vegetables
   Line 2 oven trays with baking paper. Combine the garlic, kofta seasoning and 1 tbs extra virgin olive oil in a large bowl and season generously with salt and pepper. Add the pumpkin and cauliflower, toss to coat, then put on a lined tray. Add the beetroot to the bowl, toss to coat, then put on the remaining lined tray. Roast for 20-25 mins until golden and tender.
3. Step 3 — Cook freekeh
   While the vegetables are roasting, cook the freekeh in the pan of boiling water, partially covered, for 18-20 mins until tender. Add the spinach and stir to wilt. Drain. Return to the pan and cover with a tea towel to steam dry.
4. Step 4 — Prep ingredients
   Meanwhile, coarsely chop the pistachios. Thinly slice half the onion* using a sharp knife or mandoline. Finely chop the coriander, including the stems. Finely chop the chilli, discarding the seeds if less heat is desired (reduce the chilli for less heat, or omit if you prefer). Finely grate the zest of half the lemon, then juice the whole lemon.
5. Step 5 — Make sumac onion
   Put the onion, 1 tsp sumac* and 2 tsp lemon juice in a bowl, season with salt and pepper and toss to combine. Set aside for 5-10 mins to pickle.
6. Step 6 — Make zhoug and serve
   Put the coriander, chilli, lemon zest, 1 tbs lemon juice* and 2 tbs extra virgin olive oil in a bowl, season with salt and pepper and stir to combine. Divide the freekeh and spinach, roasted vegetables and sumac onion among bowls. Drizzle with the zhoug and scatter with the pistachios to serve.

Allergens

Sulphites, Gluten, Wheat, Pistachio