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SPELT FLATBREAD
WITH TURMERIC
ROASTED
CAULIFLOWER
AND QUINOA
there are two different ways to
cook the cauliflower for this recipe:
baking it leaves it ever-so-slightly
crispy on the edges, yet with a
lovely roasted flavour on the inside.
on the other hand, boiling lightly
- until it’s soft enough to stick your
fork through – before chargrilling,
leaves it lighter with a slightly
charred flavour. take your pick.
serves 2
Preparation time: 20 mins, plus
soaking overnight
Cooking time: 30 mins
■■Cauliflower 400g, chopped into
florets
■■extra virgin olive oil or avocado
oil generous drizzle
■■Ground turmeric 1tsp
■■Ground cumin ½tsp
■■Black quinoa 80g, ideally soaked
overnight in cold water
■■Cavolo nero or any other leafy
green, three generous handfuls
■■Brazil nut Pesto 1tbsp
(see panel below)
■■Dairy-free coconut yogurt
a generous dollop
■■Pumpkin seeds 25g, toasted
■■sunflower seeds 25g, toasted
■■Fresh coriander 2tbsp, chopped,
to serve
Brazil nut Pesto
Place 70g Brazil nuts, a good handful of basil,
80ml extra virgin olive oil, a smashed garlic clove,
2tbsp nutritional yeast, a light squeeze of lemon
and some salt and pepper to taste in a blender
and blitz until everything is combined and the
nuts are completely broken up. add a touch more
oil if you like a runnier pesto. this keeps for up to
five days in a sealed container in the fridge.Soothing spice turmeric is
anti-inflammatory and can help with
hormonal breakouts and PMs.
dinner