Waitrose & Partners Weekend Issue 584

13 J ANUARY 202 2 25 Photography: Tom Regester Food Styling: Jennifer Joyce Props Styling: Jo Harris Serves 4-6 Prepare 10 minutes Cook 30 minutes 6 medium carrots, scrubbed, trimmed and halved lengthways 3 tbsp olive oil 250g LoveLife Quick Cook Italian 5 Grains 150g Pentland Brig kale 70g walnuts, toasted and roughly chopped 60g raisins (I use åame raisins) 2 tbsp sherry vinegar 1 tsp Dijon mustard 1 tsp clear honey (or maple syrup to make it vegan) 1 tbsp tahini 2 sprigs mint, leaves only, roughly chopped Five grain salad with roasted carrots, kale, walnuts, raisins & tahini An easy way to get a variety of grains (spelt, barley, durumwheat, rice and oats) in one go, but feel free to use whatever sort you like Serves 2 Prepare 10 minutes Cook 20 minutes 125g broccoli, cut into small åorets 1½ tbsp olive oil ¼-½ tsp fennel seeds 160g frozen whole leaf spinach (about 4 pucks), defrosted 4 slices No.1 Wheat & Rye Sourdough Bread 1 tbsp wholegrain mustard 125g pack Waitrose Duchy Organic Mozzarella, drained and thinly sliced 30g Essential Feta, crumbled Tabasco, to taste Mrs Elswood Haimisha Cucumbers, to serve 1 Preheat the oven to 240°C, gas mark 9. Toss the broccoli åorets with 1 tbsp olive oil and season well. Sprinkle with the fennel seeds, toss together and roast for 10-15 minutes or until starting to char. Leave to cool slightly. 2 Meanwhile, put the defrosted spinach in a sieve set over a bowl. Press the spinach with the back of a spoon to drain off any excess liquid. Season well. 3 Lay out the bread and spread two slices with the mustard. Cover the other two with mozzarella. Top with the spinach, then pile the roasted broccoli on top. Crumble over the feta, sprinkle with Tabasco to taste, then press the two halves together. 4 Warm the remaining ½ tbsp oil in a large heavy frying pan over a medium heat. Add the sandwiches, cover with baking parchment and use a åat lid or the base of another heavy pan to press the sandwiches down. Fry for 3 minutes, then turn and fry the other side in the same way for a further 3 minutes or until golden and piping hot throughout. Cut each toastie in half and serve immediately with the pickles on the side. V Per serving 2366kJ/566kcals/27g fat/11g saturated fat/49g carbs/ 3.3g sugars/9.8g äbre/27g protein/2.2g salt Spicy greens & double cheese toastie This is packed full of green veg – a pickled cucumber on the side is the perfect accompaniment 1 Preheat the oven to 200°C gas mark 6. Put the carrots on a baking tray and toss with 1 tbsp olive oil; season well. Roast for 30 minutes, shaking halfway through, until tender. Set aside. 2 Meanwhile, cook the grains according to pack instructions. Drain well, rinse with cold water and drain again. 3 Discard the stems from the kale. Wash the leaves in warm water, then dry and roughly chop. Put them in a large mixing bowl with ½ tbsp olive oil. Season and use clean hands to mix well, rubbing the oil into the leaves brieåy, to soften them. Transfer the drained grains to the bowl of kale and mix well, then add the carrot, walnuts and raisins. 4 In a separate bowl, make a dressing by mixing the remaining 1½ tbsp olive oil with the vinegar, mustard, honey (or maple syrup), tahini, and some seasoning. Toss through the salad mixture, then add the mint and turn gently before serving. V Per serving (for 4) 2522kJ/603kcals/27g fat/3.6g saturated fat/71g carbs/ 27g sugars/14g äbre/13g protein/0.6g salt