Pick-me-up power bowl
There are days when we all need an extra boost, and this bowl of goodness is the answer. For the best results, keep the dressing separate and pour over just before serving.
MAKES 1 PREP 10 mins COOK 45 mins EASY V
75g spelt berries
2 tbsp pumpkin seeds
1/2 crisp apple, cored
2 tbsp lemon juice
1/2 avocado, peeled, halved, stoned
and sliced
2cm piece of ginger, peeled
and grated
2 tbsp avocado oil 1 tbsp sun lower oil
1 tsp honey
50g canned chickpeas, drained
and rinsed handful of baby kale leaves handful of sprouted seeds 2 tbsp dried cranberries
1 Put the spelt berries in a saucepan, cover with cold water, bring to the boil, then reduce the heat to a simmer and cook for 40 mins until al dente. Drain, rinse under cold running water and drain again.
2 Toast the pumpkin seeds in a dry frying pan over a low heat for 2 mins, or until they start to brown.
3 Cut the apple into thin batons. Squeeze a little of the lemon juice over the the apples and avocado and toss gently to prevent browning.
4 Combine the ginger with the avocado oil, sunflower oil, the rest of the lemon juice and the honey. Season to taste with salt and pepper.
5 Arrange the spelt, apple, chickpeas, kale and sprouted seeds in a bowl or airtight container and top with the avocado, cranberries and pumpkin seeds. Cover and chill until needed. Will keep chilled for up to a day. Serve drizzled with the dressing.
GOOD TO KNOW folate • ibre • vit c • iron •
4 of 5-a-day
PER SERVING 1,172 kcals • fat 66g • saturates 10g • carbs 102g • sugars 38g • ibre 23g • protein 31g • salt 0.09g