Baby and You

Here’s five simple, delicious and satisfying recipes from The Good Carbs Cookbook to keep you feeling fuller for longer

PREP: 10 minutes
COOKING TIME: 30 minutes

Per serving
Calories: 360
Protein: 6g
Fat: 27g
Saturated Fat: 3.5g
Carbohydrate: 21g
Sugars: 5.5g
Fibre: 5.5g

1 medium cauliflower
2 tablespoons olive oil
Sea salt flakes
¾ cup (135 g/4¾ oz) raw buckwheat groats, rinsed
²⁄³ cup (90 g/3¼ oz) medium pitted black olives, roughly chopped
2 tablespoons salted capers, rinsed and drained
3 tablespoons toasted pine nuts
2 tablespoons currants

1 garlic clove, crushed
1 handful parsley, chopped
¹⁄³ cup (80 ml/2½ fl oz) olive oil
2 tablespoons lemon juice
Sea salt flakes and freshly ground pepper

1 Preheat the oven to 190°C/375°F (fan 170°C/325°F). Line a baking tray with baking paper.

2 Rinse the cauliflower and cut through the thick core into quarters. Cut each quarter into thick slices and put into a bowl. If you prefer, cut them into large florets. Pour over the oil, sprinkle with a little salt and toss. Arrange the cauliflower on the tray and roast for 20–25 minutes, or until crispy and slightly charred. Set aside to cool.

3 While the cauliflower is roasting, bring a pot of water to the boil, tip in the buckwheat and simmer for 8–10 minutes, or until al dente. Drain, rinse and leave to cool to room temperature.

4 Whisk together the dressing ingredients, adding salt and pepper to taste, to make a chunky thick dressing. Watch the amount of salt you use, as both the capers and olives will provide a briny tang.

5 Put the cauliflower, buckwheat, olives, capers, pine nuts and currants in a bowl. Pour over the dressing and lightly tumble together. Serve at room temperature.

The Good Carbs Cookbook (Murdoch Books, £16.99) by Dr Alan Barclay, Kate McGhie and Philippa Sandall. Photography by Alan Benson.

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