Name: Jerk-roasted veg and grain salad
Total time: 2400 s
Yield: 2
Ingredients: 1/2 head cauliflower; 1 red onion; 1 red pepper; 3 tablespoon jerk paste; 200 gram red cherry tomato; 100 gram mixed quinoa and bulgur wheat; 1 lime; 2 tablespoon satay dip; 1 handful coriander; 1 handful pumpkin seeds

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Arrange the cauliflower florets and stalks (1/2 head) , onion (1) and red pepper (1) in a roasting tray. Combine the jerk paste (50 g) with 1 tbsp olive oil to loosen, then toss over the veg and season. Roast in the oven for 15 minutes, until the vegetables are starting to char at the edges.

Step 3

Add the red cherry tomatoes (200 g) and cauliflower leaves with a splash of olive oil and return to the oven for a further 10-15 minutes, until the tomatoes have broken down and the leaves have browned.

Step 4

Meanwhile, cook the quinoa with bulgur wheat (100 g) according to the pack instructions. Char the lime halves (1) in a frying pan over a medium heat, cut-side down.

Step 5

Serve the roasted veg with the rice and quinoa, charred limes, satay (35 g) , fresh coriander (1 handful) and pumpkin seeds (1 handful) .

Jerk-roasted veg and grain salad

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Burnt Basque cheesecake with basil strawberries

Coronation cauliflower, chickpea and grain salad

Lamb shish kebab pasta with a kebab shop chopped salad

Roasted cauliflower and cumin fritters with cucumber and yogurt dip

Kleftiko, Greek salad and tzatziki

Mushroom biriyani with coriander chutney

Autumn minestrone soup

Golden blond chocolate bark

Thai basil and blood orange cosmo

Clementine and burrata salad with candied walnuts

Cranberry meatballs with a creamy vodka and dill sauce and mustard mash

Nothing-in-the-cupboard truffle pasta

Melty marshmallow s'mores

Festive-spiced veggie and cranberry curry

Asparagus and goat’s cheese tart

Primavera pizzas