Gut health Vegetarian Modern ploughman's board for two
The updated pub lunch: cheddar, oatcakes, apple, pickle, boiled eggs and a fennel-apple slaw.
Miso-roasted roots with whipped tahini yogurt
Carrots and parsnips roasted in miso butter over a whipped tahini-yogurt swoosh.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toss the roots in oil; roast at 200C fan for 25 minutes.
- Step 2
Mash miso, butter and honey; toss through the roots and roast 12 more minutes until burnished.
- Step 3
Whip yogurt, tahini and lemon.
- Step 4
Swoosh the yogurt, pile on roots and grains; finish with seeds and coriander.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 13g |
| Carbohydrates | 52g |
| – of which sugars | 20g |
| Fibre | 11g |
| Fat | 21g |
| – of which saturates | 6g |
| – of which omega-3 | 0.3g |
| Calcium | 240mg |
| Iron | 2.6mg |
| Salt | 1.1g |
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