Recipe

Golden Immunity Bowl

Name: Golden Immunity Bowl
Yield: 1–2
Ingredients: 1 small cauliflower, broken into florets; 1 tin chickpeas, drained and dried; 1 medium sweet potato, cubed; 3 tbsp olive oil; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp smoked paprika; 150g freekeh (or farro); Pomegranate seeds, to finish; Toasted pumpkin seeds, to finish; Small bunch of fresh mint; **For the dressing:** 3 tbsp tahini, juice of 1 lemon, 1 garlic clove (grated), 3–4 tbsp cold water, pinch of salt

Roasted cauliflower, chickpeas and sweet potato over turmeric-spiced freekeh with a tahini-lemon drizzle. Nourishing without being worthy about it.

Serves 1–2

Ready in 45 min

Keeps 4 days fridge

1 small cauliflower, broken into florets
1 tin chickpeas, drained and dried
1 medium sweet potato, cubed
3 tbsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
150g freekeh (or farro)
Pomegranate seeds, to finish
Toasted pumpkin seeds, to finish
Small bunch of fresh mint
**For the dressing:** 3 tbsp tahini, juice of 1 lemon, 1 garlic clove (grated), 3–4 tbsp cold water, pinch of salt

Method

Preheat the oven to 200°C / gas 6. Toss the cauliflower florets, chickpeas and sweet potato cubes in the olive oil, turmeric, cumin and paprika. Season well and spread across two large baking trays — don't crowd them or they'll steam rather than roast.

Roast for 30–35 minutes, turning once halfway, until the cauliflower has good colour, the chickpeas are beginning to crisp, and the sweet potato is tender at the centre.

While the vegetables roast, cook the freekeh according to packet instructions — typically 20–25 minutes in lightly salted water. Drain and set aside.

Make the tahini dressing: whisk the tahini, lemon juice and grated garlic together — it will seize and thicken at first. Add the cold water a tablespoon at a time, whisking, until you have a pourable, creamy consistency. Season with salt and taste; it should be bright and slightly sharp.

To assemble: spoon the warm freekeh into bowls, top generously with the roasted vegetables and chickpeas, and drizzle over the tahini dressing. Finish with pomegranate seeds, toasted pumpkin seeds and torn mint.

✦ Chef's note

Let the bowl sit for five minutes before eating — the freekeh absorbs the dressing and the flavours open up considerably. Make the dressing just before serving; it thickens on standing.