Catalonian Polenta Crusted Kumara with Romesco Roasted Chickpeas

Catalonian Polenta Crusted Kumara with Romesco Roasted Chickpeas

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 19, 2020.
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Ingredients

Kumara

  • 400g kumara, cut into wedges
  • 1 carrot, cut into chips
  • 17g polenta
  • 1 pack kumara spices

Chickpeas

  • 1/2 red onion, cut into wedges
  • 1 can chickpeas, drained & rinsed
  • 50g romesco sauce

Garnishes

  • 1/2 punnet cherry tomatoes, halved
  • 20g sunflower & pumpkin seeds
  • 50g mesclun
  • 100g kumara & lentil dip
  • 75g yoghurt

Steps

  1. Preheat oven to 220°C. Prep & cook kumara. Toss kumara and carrot with a drizzle of oil on a lined oven tray. Sprinkle over polenta and kumara spices and toss to coat. Season with salt and pepper and roast for about 25 minutes, until golden and tender.
  2. Meanwhile, prep & cook chickpeas. Prep onion and chickpeas and toss with romesco sauce on a lined oven tray, with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until tender.
  3. Prep garnishes. Prep tomatoes. Heat a dry fry-pan on medium-high heat. Toast seeds for 2-3 minutes, until golden. Toss seeds in a bowl with tomatoes and a drizzle of olive oil and vinegar. Season to taste with salt.
  4. Serve lentil dip topped with mesclun, kumara, chickpeas, tomatoes and yoghurt.

Nutritional Information

Energy 2837 kj
678 kcal
Protein 21.8g
Carbohydrate 95.0g
Fat 20.8g