WINTER warmers

Treat your tastebuds with bold bakes, warming soups or an enticing stew

NUTRITION INFO

PER SERVE 1240kJ, protein 6g, total fat 17g (sat. fat 3g), carbs 26g, fibre 9g, sodium 196mg

• Carb exchanges 1½

• GI estimate low

• Lower carb

ROASTED CARROTS, CAULIFLOWER, GRAINS & CARROT-TOP DRESSING

PREP TIME: 20 MINS

COOK TIME: 30 MINS

SERVES 6 (AS A LIGHT MEAL)

600g cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks

300g baby (Dutch) carrots with tops, peeled and tops trimmed and reserved for dressing (see below)

2 tsp cumin seeds

2 tsp honey

2 Tbsp olive oil

180g pearl barley

100g small green beans, trimmed

Dressing

Carrot tops (see above)

2 handfuls flat-leaf parsley

1 handful mint leaves

1 Tbsp drained capers in vinegar

1 Tbsp Dijon mustard

60ml (1/4 cup) olive oil

2 Tbsp water

1 Tbsp apple cider or malt vinegar

1 Preheat oven to 200°C (fanforced). Line a large shallow roasting pan with baking paper.

2 Combine cauliflower (including leaves and stalks) and carrots in a bowl with cumin seeds, honey and 11/2 Tbsp olive oil. Roast vegetables in pan for 30 minutes, turning them occasionally until caramelised.

3 Meanwhile, cook barley in a medium saucepan of boiling water for 15-20 minutes, or until tender, adding green beans for the last 2 minutes of cooking. Drain barley and beans. Transfer to a bowl and toss with remaining oil. Set aside.