250g quinoa/bulgar/red rice/millet
fine zest of a lemon
120g nuts – I like to use brazil nots but also cashew and almond or even a mix
2 garlic cloves
large handful of basil
300ml olive oil
1 large red onion cut into segments
4 large carrots thickly sliced
2 red peppers chopped in thick slices
2 large beetroot chopped in segments
6 tomatoes cut in quarters
1 tbsp coconut oil
handful of herbs – basil, parsley,thyme
salt and pepper
8 cherry tomatoes
rocket and lambs lettuce to dress
Firstly rinse the grains and boil as per cooking instructions until they are just al dente. Drain and cool. Place on a large platter and grate over the zest of one lemon.
Cut up all the vegetables into chunks and add – all but the tomatoes – to a large roasting tin with the coconut oil. Roast at 200 0/c with the herbs and a pinch of salt and pepper for 20 minutes. Then add the tomatoes and roast for another ten minutes.
Make the pesto – blitz all the pesto ingredients in a food processor or nutri bullet. The constancy should be runny – add more olive oil and lemon juice – if needed.
Layer the vegetables on the grains – drizzle with the pesto and top with the rocket.