Grain bowl with Brussels sprouts

• butternut pumpkin↗½

  (about 300g), peeled and diced into 2cm cubes

• olive oil↗1 tbsp tbsp
• Brussels sprouts↗170g g

  halved

• tahini↗1 tbsp tbsp
• maple syrup↗2 tsp tsp
• lemon↗1

  zest and juice

• pumpkin seeds↗50g g
• ready grain200g pouch g

  (we used quinoa)

• hummus↗2 tbsp tbsp
• soft greenshandful of

  (coriander, parsley, mint or dill, or a mix), coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. On one side of a baking tray spread the pumpkin, tossed with half the oil, and season. Roast for 20 minutes, stirring halfway through. Add the Brussels sprouts to the other side of the tray, drizzle with the remaining oil, season, and roast for another 15 minutes until the pumpkin is tender and the sprouts are crisp.

2. 2

   Combine tahini, maple syrup, lemon juice and zest in a small bowl to make a dressing, adding a little water if needed to thin. Toast the pumpkin seeds in a dry pan over low heat until they start to pop.

3. 3

   Cook the grain according to the package instructions, then divide it between two bowls. Add the roasted vegetables, hummus, pumpkin seeds and soft greens. Drizzle with the dressing and toss before serving.