Great way of helping your gut make that all important butyrate that I talked about in Tuesday’s post. Pulses are an excellent source of fibre. Cooking pulses in a pressure cooker also helps kill off the lectins (antinutrients).
Makes 3-4 portions ⠀
INGREDIENTS⠀
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2 tsp coriander seeds⠀
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2 tsp cumin seeds⠀
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2 tsp fennel seeds⠀
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A pinch of flaky sea salt⠀
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A pinch of dried chilli flakes⠀
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1 tsp ground turmeric
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2 tsp sweet smoked paprika⠀
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Purple Sprouting broccoli (about 300g), trimmed⠀
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1 medium cauliflower cut into florets
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Kalettes, about 300g⠀
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2 tbsp olive oil, plus extra to finish⠀
For the split peas ⠀
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200g yellow split peas⠀
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3 garlic cloves, peeled but left whole⠀
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1 tbsp tahini⠀
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50ml olive oil⠀
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1/2 teaspoon ground cumin. ⠀
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Juice of ½ lemon⠀
METHOD⠀
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Put the split peas and garlic cloves into a saucepan with 750ml water. Bring to the boil, lower the heat and simmer, uncovered, for about 40 minutes until the split peas are completely tender and most of the water is absorbed. Pour off any excess water. If using your pressure cooker use only 600ml water and cook on high for one minute.
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Tip the peas and garlic into a food processor. Add the tahini, oil, cumin, lemon juice and some salt and pepper. Blitz to a purée. It will start to thicken up and continue to do so after. ⠀
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While the peas are cooking, preheat the oven to 190C. Using a spice grinder or pestle and mortar, grind the coriander, cumin, fennel with the flaky salt and chilli flakes to break them down a bit. Add the turmeric, paprika and some pepper and stir well.⠀
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Put the broccoli and cauliflower into a large roasting tray, drizzle over one tablespoon of oil and toss the veg in it. Scatter over the spice mix and coat all the veg.⠀
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Roast for 15-20minutes, stirring halfway through cooking, until the veg are tender and starting to brown. ⠀
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To serve, spoon the purée on to a warmed plate and arrange the veg on top, scattering over any bits of toasty spice mix still in the roasting dish. Drizzle over extra olive oil.
