Vibrant Ottolenghiinspired Lunch Feast

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Wrap the beets individually in aluminum foil and place them on a baking sheet.

3. 3

   Roast the beets for 40-50 minutes or until fork-tender. Let them cool, then peel and cut into wedges.

4. 4

   In a large salad bowl, combine the roasted beet wedges, orange segments, thinly sliced red onion, torn mint leaves, and crumbled feta cheese (optional).

5. 5

   In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper.

6. 6

   Drizzle the dressing over the salad and toss gently to combine.

7. 7

   Allow the flavors to meld for a few minutes before serving.

8. 8

   Enjoy the beautiful and refreshing flavors of this vibrant beet salad!

9. 9

   Preheat the oven to 425°F (220°C).

10. 10

    Remove the leaves from the cauliflower head and trim the stem. Slice the cauliflower into 1-inch thick steaks.

11. 11

    In a small bowl, combine the olive oil, ground cumin, ground coriander, ground turmeric, salt, and pepper.

12. 12

    Brush both sides of each cauliflower steak with the spice mixture.

13. 13

    Place the steaks on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping once halfway through, until the cauliflower is golden brown and crispy on the edges.

14. 14

    In another small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, salt, and pepper to make the turmeric yogurt sauce.

15. 15

    Serve the crispy cauliflower steaks with a dollop of turmeric yogurt sauce on top.

16. 16

    Delight in the wonderful textures and flavors of this Ottolenghi-inspired dish!

17. 17

    Preheat the oven to 375°F (190°C).

18. 18

    Slice off the tops of the bell peppers and remove the seeds.

19. 19

    In a mixing bowl, combine the cooked quinoa, cooked chickpeas, diced tomatoes, diced red onion, chopped parsley, lemon juice, extra virgin olive oil, ground cumin, ground coriander, salt, and pepper.

20. 20

    Stuff the bell peppers with the quinoa and chickpea mixture, pressing it down gently.

21. 21

    Place the stuffed bell peppers in a baking dish and cover with foil.

22. 22

    Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the peppers are tender and lightly charred.

23. 23

    Serve the quinoa and chickpea stuffed bell peppers with optional toppings like crumbled feta cheese and chopped fresh mint.

24. 24

    Experience the hearty and flavorful combination of grains, legumes, and vegetables!