Roasted cauliflower dhal with homemade gluten-free naan
Pack in four of your 5-a-day with a bowl of these spiced veggie lentils. Make your own gluten-free naan to scoop it up, or use shop-bought
Roasted vegetable cheese & cheat's tomato risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 yellow peppercut into 1½cm-wide strips
- 1 red peppercut into 1½cm-wide strips
- 2 courgettescut into 1cm-thick discs
- 5 tbsp garlic-infused oil
- 300ml passata
- 900ml gluten-free vegetable stock
- 1½ tbsp white wine vinegar
- 240g dried risotto rice
- 70g extra mature cheddargrated
- small handful of freshly chopped chives
Nutrition:
- kcal468
- fat22g
- saturates6g
- carbs54g
- sugars8g
- fibre4g
- protein13g
- salt1.41g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the peppers and courgettes onto two large baking trays and drizzle with 3 tbsp of the oil. Roast in the oven for 25 mins until the peppers have darkened at the edges.
step 2
Meanwhile, put a large pan over a medium heat. Drizzle in the oil and pour in the passata, stock and white wine vinegar. Bring to the boil, then turn down to a simmer. Add the risotto rice and simmer for around 15 mins, stirring occasionally, until the sauce has reduced and the rice is cooked.
step 3
Gently stir in the cheese and roasted vegetables. Sprinkle over the chives to serve. If freezing, defrost in the fridge and reheat in the microwave.
