Chicken, lemon & ricotta meatballs with linguine
Flavour-packed, easy to make and nutritious – our zesty chicken meatballs tick all the boxes for a family meal
Fennel-roasted cauliflower with quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large caulifloweror 2 small ones, separated into florets
- 1 tbsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 red onionchopped
- 2 peppers(mix of red, yellow or orange), chopped
- 1 courgettehalved lengthways, cored and chopped
- 1 small garlic clovecrushed
- 1 lemonjuiced and zested
- 4 tbsp yogurt
- 250g quinoacooked
Nutrition: Per serving
- kcal260low
- fat10glow
- saturates2g
- carbs27g
- sugars14g
- fibre9ghigh
- protein10g
- salt0.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
step 2
Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
step 3
Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
step 4
Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
step 5
Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
