Bol de cereales con tahini dorado

Ingredientes

• 1 small-medium cauliflower (about 500-600g)
• 3 tbsp olive oil
• 300 g frozen prepared butternut squash
• 30 g tahini, stirred
• juice of 1/2 lemon
• 2 tsp maple syrup
• 1/2 tsp ground turmeric
• 2 x 250g pouches Merchant Gourmet 5 Glorious Grains (or similar)
• 1 x 120g bag baby leaf spinach
• 1 ripe avocado, stoned and sliced

Preparación

1. 1

   Preheat the oven to 210°C, fan 190°C, gas 6½ and line a large baking tray with baking paper. Discard any tough outer leaves from the cauliflower, then separate into florets and smaller leaves. Transfer to a large bowl, toss with 1 tablespoon of olive oil and season. Spread out on one half of the prepared tray. Put the butternut squash chunks in the same bowl and toss with another tablespoon of olive oil and some seasoning. Add to the other half of the tray. Roast for 35-40 minutes, removing the cauliflower leaves once tender and charred (about 15-20 minutes).

2. 2

   Meanwhile, in a small bowl, whisk the tahini, lemon juice, maple syrup, turmeric, 1 tablespoon of water and the remaining 1 tablespoon of olive oil until smooth. Season and set aside.

3. 3

   Tip the grains into a large saucepan with 50ml water. Pile in the spinach, then cover with a lid and cook over a medium-low heat for 5-10 minutes or until the spinach has wilted.

4. 4

   Stir the spinach through the grains, then divide among four shallow bowls. Top with the roasted cauliflower florets and leaves, butternut squash and sliced avocado. If the tahini dressing has thickened up, loosen it with a little water and drizzle over the grain bowl to serve.