Lunch
Warm Baharat Spiced Roasted Cauliflower and Butternut Squash with Grains
Roasted cauliflower and butternut squash made using our Baharat Spiced Tomato Paste. Served with grains, yoghurt, and pomegranate seeds.
Method
- Preheat the oven to 180C
- Chop the cauliflower into florets and the squash into thumb size cubes
- Mix in a bowl with 2 tbsp of Baharat Spiced Tomato Paste
- Once all mixed and coated in the paste, put onto a baking tray with a drizzle of olive oil and roast in the oven for 25-30 mins
- Whilst the veg is roasting, prepare the pearl barley
- In a separate bowl, mix 150g of plain yoghurt with 2 Tbsp of Baharat Spiced Tomato Paste and the juice of a lemon. Season to taste
- Once the veg is cooked, layer half the yoghurt on the bottom of a plate, the barley and top with the veg.
- Drizzle over the remainder of the yoghurt dressing and top with the pomegranate seeds and coriander
