Roast winter vegetables with miso, cashews and freekeh
We've really gone to town with the vegies in this dish, separately roasting beetroot, carrots, pumpkin, shallots and garlic, as well as tossing wilted kale through the cooked freekeh (roasted whole green wheat). So we've got the health box ticked. And then there's the yummy box: tamari-roasted cashews (the astute eater will remember them from our much loved and lamesented super slaw) and about the most delicious dressing you could ever taste: miso, soy and tahini, sweetened with maple syrup and made tangy with rice vinegar. So very good on all fronts.
Freekeh, beetroot, carrots, shallots, garlic, pumpkin, water, kale, olive oil, cashews, tamari, ginger, miso, soy sauce, maple syrup, sesame oil, rice vinegar, tahini, salt.
Tree Nuts, Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Dairy, Shellfish, Fish, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one as a main, two or more as a side
Toss through some rocket or spinach as a warm salad, top with goats cheese or a poached egg - or dish up alongside any simple protein: chops, sausages or steak.
FROZEN PRODUCT. Cook from frozen or defrost in refrigerator. Once defrosted cook and consume within 48 hours.Peel back film and remove sachet of cashews and dressing. Lay the film back over the tray.
Defrosted: microwave for 3 minutes, stirring gently half way through.
Frozen: microwave for 6 minutes, stirring gently half way through. Defrost the sachet of dressing in bowl of warm water.
Then add the cashews and drizzle the dressing over the roast vegetables. Serve on its own, topped with eggs or goats cheese or as a side dish with any protein.
May also be reheated in a 180C oven (FF) till piping hot. Remove the plastic film and sachet of dressing and cover with foil before reheating.