The basket has been updated
The first in a series of recipes created for Ramadan.
500g Cauliflower florets
500g Romanesco broccoli florets
500g fresh chopped tomatoes
1 tbsp coconut sugar
40g fresh turmeric, finely grated
40g fresh ginger, finely grated
2 fresh limes, juiced and zested
1tsp cumin seeds
1tsp coriander seeds
1tsp cayenne pepper
1tsp nigella seeds
1sml bunch fresh coriander
3 cloves garlic, finely sliced
50ml light olive oil
100ml olive oil
150g good quality humus
100ml hot water
Sea salt and pepper
Pour the light olive oil into a sauce pan and add the sliced garlic. Bring up to the heat, making sure to only let the garlic turn to a light golden brown colour. Quickly add the chopped tomatoes and the coconut sugar along with a pinch of salt and pepper, mix well and allow to cook on a medium heat for 20 minutes.. With a pestle and mortar crush the coriander and cumin seeds, add in the fresh grated ginger and turmeric, the lime zest, juice and remaining olive oil. Mix well.
Place the cauliflower and broccoli into a mixing bowl and pour over the spice mixture, adding the cayenne pepper. Mix and rub well, making sure the marinade is reaching all of the nooks and crannies. Allow to marinate for 30 minutes.
Heat the oven to 190C. Arrange the marinated vegetables onto a roasting tray and roast for 25-30 minutes. In a food processor mix the hummus and water together on a high speed, season lightly with salt and pepper.
Arrange the roasted cauliflower and broccoli on plates, spooning over the tomato sauce and then drizzling the hummus dressing over the top. Chop the fresh coriander, stalks and all, sprinkle this over the dish and finally add the nigella seeds. Serve with Quinoa.