Happy November! The first recipe of the month I thought I’d share with you is my November Buddha Bowl, using some seasonal veg.
1 small butternut squash, peeled and cubed
1 pear, sliced
2 handfuls cauliflower florets
1 celery stick
40g pearl barley
handful of watercress
small handful plain cashew nuts
For the dressing
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp maple syrup
1 clove garlic, peeled and diced
pinch of salt and pepper
Preheat oven to 200 C. Meanwhile toss the butternut squash in a little olive oil, so covered. Spread evenly on a roasting tray, and roast until tender and slightly brown around the edges.
Rinse the pearl barley thoroughly and place into a saucepan with plenty of cold water and bring to the boil. Simmer for 30/40 minutes until tender, and drain.
Drizzle the cauliflower in a little olive oil, and place into the oven. Roast for 20\25 minutes until cooked and browned around the edges.
Trim the celery stick, and cut in half, then slice lengthways. Slice the pear, removing the seeds and stalk. To your Buddha Bowls, add the handful of watercress, along with the other ingredients. For the dressing, mix all ingredients together thoroughly and and pour over the bowl. Top with the cashew nuts. Enjoy!