Buckwheat and lentil pilaf with dukkah roasted vegetables
200 g, trimmed, halved
4 small, (240g) peeled, quartered lengthways
300 g, cut into florets
1 x 3 second spray(s)
¾ cup(s), (150g), green
1 medium, thinly sliced
¾ cup(s), (135g)
⅛ tsp, (pinch)
1½ cup(s), (375ml)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
2 tbs, finely chopped, plus extra to serve
1 medium, cut into wedges to serve
- Preheat oven to 200°C and line a large baking tray with baking paper. Arrange brussels sprouts, parsnip and cauliflower on prepared tray and lightly spray with oil. Bake for 20 minutes. Sprinkle with dukkah and bake for another 10 minutes or until tender.
- Meanwhile, cook lentils in a saucepan of boiling water for 15 minutes or until partially cooked. Drain.
- Heat oil in a large saucepan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until softened and golden. Add buckwheat and cook, stirring, for 2 minutes. Add turmeric, cinnamon, lentils and stock. Cover. Increase heat and bring to the boil. Reduce heat to low and simmer for 10 minutes or until lentils are tender. Set aside for 5 minutes to cool slightly.
- Combine yoghurt and mint in a bowl. Season. Top pilaf with roasted vegetables, minted yoghurt, extra mint and lemon wedges.