delicious UK – April 2018

Usetheremainingdhaltomake...

Spinachdhalwith
roasted cauliflower
and squash
SERVES 4. HANDS-ON TIME 15 MIN,
OVEN TIME 30 MIN

•1cauliflower,slicedintoflorets

• ½ butternut squash, chopped
  into2cm chunks
  •3tbspoliveoil, plus extra for
  drizzling
  •1tbspcarawayorcuminseeds


• 150g baby leaf spinach
  •2-3tbspfull-fatgreekyogurt


• Handful fresh flatleaf parsley,
  roughly chopped

1 Heat the oven to 200°C/180°C

fan/gas6.Putthecauliflowerand

squash on a roasting tray, drizzle

with oil and season with salt and

pepper.Roastfor30minutes until

caramelisedand golden.

2 Meanwhile, in a dry frying pan,

heat the caraway/cumin seeds

overamediumheatforaminute

orsountilfragrant,thenaddthe

3tbspoilandturnofftheheat.

3 Forthelast10minutesofthe

vegetable roasting time, warm the

dhalin a pan until steaming,

adding a little water to loosen. Stir

in the spinach and simmer gently

for5minutesuntilwilted.

4 Check that the roast vegetables

are tender, then stir them through

the dhal (if they’re not quite ready,

roast for another 5 minutes and

keepthedhalwarm).Serveeach

portion topped with a generous

dollop of the yogurt, drizzled with

some of the caraway/cumin oil and

sprinkledwithparsley.Serveextra

yogurt,drizzledwithmoreofthe

spicedoil,onthesideifyoulike.

PER SERVING556kcals, 18.5g fat

(5g saturated), 26.6g protein,

61.9g carbs (17.2g sugars), 0.2 salt,

17.3g fibre

eat well for life.