Squash, Aubergine and Sprout Towers from Detox Kitchen
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Detox Kitchen believes food isn’t just food. It is a pathway to better energy levels, sharper mental clarity, improved mood and better health and well being. It’s incredible the effect that good food can have on us! Detox Kitchen have provided a delicious brussel sprout tower recipe for a festive veggie centerpiece and are offering 15% off your first order with code YBC15.
Hearty, comforting and fun to construct, these make for a great festive dinner. We love the combination of textures with the velvety squash and aubergine, tender pearl barley and crispy sprouts.
Serves 2
Ingredients
200g pearl barley
1 bay leaf
Juice and zest of 1 lemon
Malden Sea salt
½ butternut squash
2 aubergines
1 tbsp rapeseed oil
Malden Salt
Cracked Black Pepper
150g Brussels sprouts
50g pistachios, chopped
For the tahini and cumin dressing
50g cashew nuts
50ml hot water
1 tbsp tahini
1 tbsp rapeseed oil
Pinch cumin
Juice 1 lemon
Small handful parsley, finely chopped
Method
Wash the pearl barley in a sieve until the water runs clear. Then place the pearl barley in a large saucepan and cover in fresh, cold water. Add the bay leaf, lemon zest and juice and a generous pinch of salt. Bring to the boil and then simmer until the water has evaporated. Then add 50 ml at a time, waiting until it has evaporated, until the pearl barley is cooked, it should be soft with a chewy bite.
Whilst the pearl barley is cooking, prepare the squash. Slice of the bulbous part and set aside to use for another dish. Slice the remaining squash into 1cm thick slices. Slice the aubergine into slightly thicker 1.5cm pieces. Place the squash and aubergine on a large baking tray, drizzle with oil and sprinkle over a good amount of salt and pepper. Roast in the oven for 15 minutes. Then remove from the oven and