Jamie's Food Team
By Anna Helm Baxter
10 mins
Super easy
serves 2
About the recipe
It’s all about the beetroot in this quick grain bowl. We’re using half of it to elevate shop-bought houmous, while the rest is tossed with vinegar for extra zing. Just add Jamie’s Super Grains, smoky charred broccoli and salty smoked mackerel for an epic easy lunch!
Recipe From
Ingredients
1 x 250g pack vac-packed beetroot
½ x 200g tub of houmous
red wine vinegar
160g Tenderstem broccoli
1 x 250g pouch of Jamie Oliver Super Grains
2 x 80g smoked mackerel fillets, from sustainable sources
1 small handful of fresh mint leaves (5g)
SHOP JAMIE'S SERVEWARE
Method
- Place half the beetroot in a food processor with the houmous and blitz until smooth. Cut the remaining beetroot into wedges and toss in a bowl with 1 tablespoon of red wine vinegar.
- Place a large non-stick frying pan on a medium-high heat. Trim the broccoli and cut the thicker stalks in half lengthwise, then place in the pan and cook for about 5 minutes, or until lightly charred, turning occasionally. Add a splash of water and cook for another 2 minutes, or until just tender.
- Meanwhile, heat the Super Grains according to packet instructions.
- Use the back of a spoon to spread the houmous across the bottom of 2 Big Love Dishy Bowls, then top with the grains, beetroot wedges and broccoli, flake over the mackerel and sprinkle over the mint leaves.
Beautiful served on a Dishy Bowl from Jamie's Big Love serveware collection.
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