- A head of broccoli
- 1 carrot
- 200g beetroot
- A 75g bag of quinoa
- 1 lemon
- 6 large cabbage leaves
- A 150g pot of Greek style yogurt
- A pinch of ground cumin
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- .
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Break the broccoli into smallish florets. Pop them in a roasting tin. Peel the carrot. Slice it into batons around 1cm thick. Add them to the broccoli.
- 2.
Trim and peel the beetroot. Halve and slice into wedges around 1cm thick. Add them to the tin. Drizzle the veg with 2 tsp olive oil. Season with a pinch of salt and pepper. Toss to coat in the oil. Roast for 30 mins till tender and a little charred.
- 3.
While the veg roast, tip the quinoa into a sieve. Rinse well under cold running water for a several mins. Tip the quinoa into a pan. Pour in 150ml boiling water. Cover. Bring to the boil.
- 4.
When the quinoa is boiling, turn the heat down very low. Simmer for 15-20 mins till the quinoa is tender and all the water is absorbed. If it looks like it’s boiling dry, add a splash more water.
- 5.
While the quinoa cooks, grate the zest from the lemon. Chop the lemon into wedges for later. Separate 6 large leaves from the cabbage.
- 6.
Fill a large pan with water. Bring to the boil. When the water is bubbling, add the cabbage leaves. Simmer for 1-2 mins to just soften the leaves. Lift them out with tongs. Put to one side.
- 7.
Spoon the yogurt into a bowl. Stir in a pinch of cumin with a crack of black pepper. Set aside.
- 8.
Stir the lemon zest into the quinoa. Season. Divide the quinoa between the cabbage leaves. Roll them up to make wraps. Serve warm with the cumin yogurt and lemon wedges for squeezing.
- Tip
Cabbage Patch Tips
Slice your leftover cabbage into four to six wedges, drizzle with a little oil and roast or barbecue till charred and tender. Add a squeeze of lemon or lime juice and some chilli flakes for extra spice before serving.