Well, as most of you may already be aware it’s half term this week. I don’t know about you but I seem to be churning out quite a lot of meals for very welcome guests that are dropping by but seem to be staying over for random lengths of time and with varying dietary requirements. I was presented with “thanks so much for having me and did you remember I am gluten free!!” from our lovely guest last night, yikes, of course I did uuurrrhhhum !!!. So this recipe came into my mind. I have to say it was voted one definitely to be repeated so I thought I would share it with all you gorgeous peop’s who may, by now, be running low on meal ideas for all your hungry ones.
INGREDIENTS
1 small cauliflower, broken into small trees
1 large sweet potato, peeled and cubed
250g bag of brussel sprouts, halved
1 large red onion, cut into six then broken into smaller segments
2-3 tsp paprika (or spice rub)
250g bag of kale, tough stalks removed
2 tbsp olive oil
1 pk of four chicken thighs
2 tbsp smooth almond butter (could use smooth peanut butter too)
1 tbsp lemon juice
2 tsp tamari or soy sauce
125g pack pomegranate seeds – optional
125g pack lardons – optional (add in with the chicken)
DIRECTIONS
Heat the oven to 220 degrees. Place the cauliflower, red onion, sweet potato, brussel sprouts and chicken thighs in a roasting pan and toss with the paprika and half the olive oil. Cover the tray loosely with tin foil and bake for 30 minutes.
Remove the foil and roast for a further 20 minutes until everything is tender, crisp and brown round some of the edges.
Meanwhile drizzle the remaining olive oil over the kale in a bowl and massage with your hands until the leaves soften (about 3 minutes) then transfer into your serving dish.
Prepare the dressing by mixing up the almond butter with the lemon juice, tamari and 2 tbsp of warm water until you have a smooth thick dressing.
When the veg and chicken are ready, gently turn into the kale and then drizzle the dressing over the top.
Scatter over the pomegranate seeds if you fancy them. We ate it as is in the picture but you could serve it with a baked potato if you are very hungry.
