Gut health Vegan Ribollita with cavolo nero & yesterday's bread
The Tuscan bean-and-bread soup: cavolo nero, cannellini and stale sourdough simmered thick.
Roast vegetable & farro bowl with green tahini
Charred seasonal veg over chewy farro with a green herb tahini.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Simmer the farro 25 to 30 minutes; drain.
- Step 2
Roast all the veg in oil and paprika at 210C fan for 30 minutes.
- Step 3
Blitz tahini, lemon, garlic, herbs and 4 tbsp water into a green sauce.
- Step 4
Bowl farro and veg; pour over the tahini and finish with seeds.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 62g |
| – of which sugars | 14g |
| Fibre | 13g |
| Fat | 20g |
| – of which saturates | 2.8g |
| – of which omega-3 | 0.4g |
| Calcium | 150mg |
| Iron | 4mg |
| Salt | 0.4g |
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