Wednesday, 16 October 2013
Rice and lentils, roasted veg, beetroot and kale
Cook rice and lentils, and mix together when cooked.
Peel and chop carrots and parsnips, add wedges of red onion, spritz with lemon juice, drizzle with olive oil and sprinkle with caribbean spices. Cover with foil and bake for about 30 minutes, remove foil and continue to bake until veg is soft and slightly "caught" around the edges.
Bake the beetroot with garlic cloves and olive oil and black pepper - cover with foil. Peel when hot, chop and splash on balsamic vinegar.
Steam kale for about 12-15 minutes, after grating on fresh nutmeg.
Scoff. Some garlic yogurt sauce would have been nice if you like that kind of thing.