Ingrédients
- 2 tbsp olive oil
- 1 small pumpkin (or butternut squash) cut into wedges
- 1 tsp jerk seasoning
- 200g cauliflower, cut into florets
- 1 bunch spring onions, cut into 2inch pieces (keep one for the salsa)
- 1 mango, peeled and chopped into 1cm cubes
- 10g coriander, finely chopped
- ½ tsp chilli flakes
- Juice of ½ lime
- 1 x 250g pouch of Merchant Gourmet Jamaican-Style Grains
Méthode
- Preheat the oven to 200C (180C fan). Put the pumpkin wedges into a roasting tray and drizzle with the olive oil, jerk seasoning and a big pinch of salt and pepper. Toss to combine, then bake for 20 minutes.
- Toss the cauliflower florets in the tray, adding a little extra olive oil if needed, then return to the oven for a further 25-30 minutes, or until the vegetables are soft. Cover with foil if anything is starting to burn. Add all but one of the chopped spring onions to the tray for the last 5 minutes of cooking time.
- To make the mango salsa, finely chop the remaining spring onion and place in a bowl with the mango, chilli flakes, lime juice and coriander. Season with salt and pepper and toss to combine.
- Once ready to serve, heat the grains in the microwave. Divide between two bowls, then top with the roasted vegetables and finish with the mango salsa.
