Roasted vegetable and farro bowl with tahini

Name: Roasted vegetable and farro bowl with tahini
Total time: 45 min
Yield: 3 servings
Ingredients: 180g farro or spelt; 1 aubergine, 1 courgette, 1 red pepper, chopped; 1 x 400g tin butter beans, drained; 2 tbsp extra virgin olive oil; 2 tbsp tahini, juice of 1 lemon, water to loosen; 1 tsp cumin, black pepper, parsley

A whole-grain bowl built to the plate anchor from Module 2.

45 minutes serves 3

Why it helps

Half vegetables, a quarter grain, a quarter legume — with unsaturated fat from tahini.

Soluble fibre

~6g per serving

Saturated fat

Low

Total fat

Moderate

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