- Serves4
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 1kg mixed root vegetables (such as sweet potato, carrots, parsnips and turnip) scrubbed, washed, and cut into small chunks
- 3 tbsp wok oil
- 2½ tbsp Cooks’ Ingredients Chipotle Chilli Flakes
- 3 tbsp smooth almond butter
- 1 tsp cider vinegar
- 2 tbsp mixed seeds
- 2 x 250g pouches beluga lentils
- 2 avocados, sliced
Method
Preheat the oven to 220ºC, gas mark 7. Add the root veg to an oven tray and toss with the oil. Season and roast for 30-40 minutes until golden and tender, shaking occasionally.
For the sauce, toast 2 tbsp chilli flakes in a small frying pan. When fragrant, tip into a pestle and mortar with a pinch of salt and bash into smaller pieces. Mix in the almond butter, vinegar and 4-5 tbsp warm water, to make the consistency of slightly thickened double cream.
Tip the seeds into the same small frying pan. Heat gently until beginning to pop, then stir in the remaining ½ tbsp chilli flakes and fry until you can smell the chilli.
Heat the lentils in the microwave for 40 seconds, then stir into the roasted roots. Divide between plates and top with the avocado. Drizzle over the dressing and sprinkle with the spicy toasted seeds.
Cook’s tip
Cooks’ Ingredients Wok Oil is a fragrant combination of sunflower and toasted sesame and ginger oils, with extracts of garlic. It’s a quick way to add an easy flavour boost, where you’d ordinarily use mild olive or vegetable oil.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,678kJ/ 642kcals |
|---|---|
Fat | 33g |
Saturated Fat | 4.6g |
Carbohydrates | 55g |
Sugars | 16g |
Fibre | 17g |
Protein | 22g |
Salt | 0.2g |