Spice Roasted Carrot & Nectarine Grain Bowl Recipe

Spice Roasted Carrot & Nectarine Grain Bowl

Sorrel Scott

55 mins

2 people

Ingredients

500g bunched carrots
2 red onions
100g brown basmati rice
2 tbsp tahini
1 lemon
A handful of mint
A handful of dill
250g French beans
1 tbsp ras al hanut
400g tin of green lentils
2 nectarines

Prep: 25 mins | Cook: 40 mins

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Method

1. Preheat your oven to220°C/Fan 200°C/Gas 7. Line a baking tray with baking paper or foil. Half-fill and boil the kettle.

2. Trim the tops from the carrots. Set aside. Slice the carrots in half lengthways (no need to peel). Peel the onions and thickly slice. Pop on the baking tray. Drizzle over ½ tbsp oil and season. Roast for 20 mins.

3. Meanwhile, rinse the rice and tip it into a small pan. Pour in 200ml hot water. Add a pinch of salt. Cover and bring to the boil, then turn the heat down to low and gently simmer for 25 mins till the rice is tender and the water has been absorbed. Take off the heat. Let the rice steam in the pan, lid on, for a couple of mins to finish cooking the rice.

4. Spoon the tahini into a small bowl. Squeeze in the juice from half the lemon. Add 2 tbsp cold water. Season and stir well till you have a smooth sauce. Set aside.

5. Finely chop the mint leaves and the dill leaves and stalks. Rinse a handful of the carrot tops, pat dry then finely chop them. Trim the woody end from the French beans, then cut them in half.

6. When the veg have cooked for 20 mins, remove from the oven. Scatter over the French beans. Sprinkle over the ras al hanut. Roast for 15 mins more.

7. Drain and rinse the lentils. Add them to the pan with the rice when the heat has been turned off. Stir through and pop the lid back on.

8. Halve the nectarines and scoop out the stone. Chop them into wedges.

9. When the roast veg are tender, assemble the bowls. Squeeze a little lemon juice into the pan with the lentils and rice. Stir through most of the chopped herbs and carrot tops. Fold together then scoop into bowls. Top with the roasted carrots, beans and onion and the nectarine wedges. Drizzle over the tahini sauce and sprinkle over the remaining chopped herbs. Serve straight away.