Winter can be rough on us veggie lovers, when farm fresh tomatoes and juicy stone fruit seem another world away. Here’s a bowl that celebrates cold weather produce and perks it up with a tasty lemon and olive chermoula and crunchy toasted walnuts.
130 g/ ¾ cup wild rice
1 acorn squash, sliced in half and seeds removed, then sliced into thin half-moons
1 red onion, cut into
1.5-cm/ ½ -inch wedges
1–2 tablespoons avocado or olive oil
300 g/3 cups Brussels sprouts, woody bases and outer leaves removed, then thinly sliced (so you get ribbons of Brussels sprouts leaves)
2 big handfuls of baby rocket/arugula or spinach
salt and freshly ground
black pepper, to taste
Chermoula (see below)
50 g/1⁄3 cup toasted walnuts, roughly chopped, to serve
a baking tray, oiled
Preheat the oven to 220°C (425°F) Gas 7.
In a medium saucepan, combine the wild rice with 350 ml/1 ½ cups of water. Cover with a lid and bring to a boil. Add a pinch of salt, reduce the heat to medium-low and simmer for about 40 minutes, or according to the package instructions, until the rice is cooked.
Meanwhile, arrange the squash and onion on the prepared baking tray. Roast in the preheated oven for about 25–30 minutes, rotating the tray and flipping the veg half-way through.
Meanwhile, heat the oil in a large saucepan or a frying pan/skillet with high sides over a medium high heat. Add the shredded Brussels sprouts and sprinkle with a good pinch of salt. Cook, stirring a few times, for about 5 minutes until the sprouts are softened; they should be mostly bright green but golden in places. Stir in the rocket/arugula or spinach and remove from the heat. Taste and add salt and pepper as desired.
To assemble the bowls, start with a scoop of rice and top with lots of Brussels sprouts, roasted squash and red onion. Add a generous drizzle of chermoula and walnuts to finish.
120 ml/ ½ cup extra virgin olive oil
4 garlic cloves, roughly chopped
½ teaspoon ground coriander
½ teaspoon chilli flakes/hot red pepper flakes
¼ teaspoon ground cumin
¼ teaspoon paprika
15 g/ ½ cup fresh coriander/cilantro leaves and stems
15 g/1⁄3 cup fresh parsley leaves
½ teaspoon lemon zest
freshly squeezed juice of half a lemon
¼ teaspoon salt
35 g/1⁄3 cup whole pitted Kalamata olives, roughly chopped
MAKES ABOUT 235 ml / 1 cup
In a small saucepan, combine the oil and garlic over a medium-low heat. Cook for about 3–4 minutes until the garlic is sizzling, then let it sizzle for 1 minute.
Add the ground coriander, chilli flakes/hot red pepper flakes, cumin and paprika and stir. Turn off the heat and allow the mixture to cool in the pan.
Place the coriander/cilantro, parsley, lemon zest and juice, salt, olives and spiced garlic oil (along with the garlic) in a food processor (I use a mini one). Blend until everything is finely chopped and well combined.
Alternatively, finely chop all the ingredients and whisk together, adding the olive oil slowly.
This recipe is from The New Nourishing by Leah Vanderveldt.