Aubergine katsu curry
Panko aubergine steaks baked crisp under proper katsu sauce with sticky rice.
Freekeh, charred cauliflower & pomegranate bowls
Smoky green wheat under charred cauliflower, pomegranate, herbs and tahini.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Simmer the freekeh 18 to 20 minutes; drain.
- Step 2
Roast the oiled, spiced cauliflower at 210C fan for 25 minutes until charred.
- Step 3
Whisk tahini, lemon, garlic and water.
- Step 4
Bowl freekeh and cauliflower; tahini, pomegranate, herbs, almonds.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 48g |
| – of which sugars | 10g |
| Fibre | 13g |
| Fat | 25g |
| – of which saturates | 3g |
| – of which omega-3 | 0.4g |
| Calcium | 160mg |
| Iron | 4mg |
| Salt | 0.5g |
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