Autumn delight


Autumn is on the horizon.

This recipe may look complicated, but once finished you'll have a rainbow feast to die for.


With glorious taste of beetroot, combined with the baked pumpkin and pearl barley this is perfect bowl to keep you full and happy!


This is an excellent fibre meal, so be sure to keep all the nuts and seeds that the recipes calls for. You won't be disappointed, we promise you!


Start cooking, and watch out for more autumn recipes coming at you in the next few weeks.


Preparation time: 20 minutes - Cook time: 35 minutes - Serves 2-3

You will need:

For the Beetroot Hummus:

- 150g canned Chickpeas - 1 lemon

- 1 garlic clove - 150g precooked beetroot

- 1 tsp dark honey - 1 tsp Tahin paste

- 2 tbsp high quality olive oil - Sea salt, freshly grinded black pepper


For the Pearl Barley with Pecan nuts:

- 80g pearl barley - 20g pecan nuts (no salt, no oil)

- 1.5 tbsp cold pressed walnut oil


For the oven baked pumpkin with fresh sage gremolata:

- 200g Hokkaido pumpkin - 2.5 tbsp coconut oil or ayurvedic ghee

- 1 branch of fresh sage - 2 garlic cloves

- 1 lemon


For the nut lettuce (mache or lambs lettuce) with chia seeds:

- 20g nut lettuce - 1.5 tsp cold pressed pumpkin seed oil

- 0.5 tsp white chia seeds - Sea salt flakes


Method:

Pour the water out of the chickpea can and put it into a small bowl. Squeeze ½Lemon. Cut the beetroot in small cubes, press the garlic clove into a bowl. Add beetroot cubes, chickpeas, lemon juice, oil, tahin, honey, salt & pepper and 1-2 tbsp chickpea water. Mix with hand blender until really smooth, if needed spoon some more of the chickpea water in.


Put the nuts on a baking tray and place them in the oven (200-220C) for 5-6 mins until they start smelling good. Crush them roughly, using the side of a big knife, pressing them gently down on a wooden board.


Cook the pearl barley in slightly salted water as described on the package and rinse very well with water after it has cooked. Let it drain and then mix it with roasted pecan nuts and walnut oil, season with sea salt and pepper to taste.


Leave the oven on - Cut the Hokkaido into half moon-shaped slices (don’t peel it!) and remove the seeds with a spoon. Put the pumpkin slices on a baking tray, drizzle with coconut oil or ghee, season with sea salt and roast it in the oven for about 12mins until the edges begin to turn golden brown.


Meanwhile pick off the sage leaves and chop them together with the garlic cloves.

Add some of the lemon zest (about 1/3rd of the whole lemon), mix all 3 ingredients.

Take the pumpkin out of the oven, use a brush to add the herb & garlic & lemon gremolata on the slices, put back in the oven and bake for another 3 minutes.


Finally, drizzle the washed lettuce with the pumpkin seed oil, add chia seeds and top with smoked Maldon Sea Salt Flakes, mix carefully.


To serve: Choose nice, big bowls. Place the beetroot hummus at the bottom, add the barley-nut mix, then top with pumpkin slices and the nut lettuce.