Roasted vegetables with dalia

And served on a bed of mixed Dalia.

This BBC Goodfood April 2012 inspired salad is a mixture of all good things in one, and I loved it so much that I decided to start the month with this salad.

The original recipe asks you to serve the vegetables on a bed of couscous, but I happily replaced it with healthy dalia, a mixture of broken whole grains.

You can also use broken wheat instead of this. I’ve also done a couple of changes to the original recipe in terms of the roasting of vegetables and the crunchy.

As for dalia, cook per the instructions. You can either pressure cook it, or soak it in water and boil on an open flame or microwave it depending on the size of the grains. If using couscous, you can cook per the instructions on the box.

 

With the addition of the dalia/couscous, this feels like a whole meal, with a Mediterranean feel, thanks to the Pesto. 

Roasted vegetables with Dalia
Preparation time – 15 min
Do ahead – Marinade cottage cheese cubes in the curry mix as suggested and refrigerate it for 2-10 hrs
Serves – 2

Ingredients
Yellow, Green & Red bell peppers – 1 each, sliced
Tomatoes – 2, sliced fine
Zucchini – 1/2, diced fine
Cucumbers – 1/2, diced fine
Garlic – 4-5 cloves, minced fine
Basil Pesto – 1 Tbsp
Olive oil – 1 Tbsp
Dalia or a mixture of broken whole grains or couscous – 1/2 C, cooked per instructions

Crunchy
Poha or beaten rice – 1/4 C, Toasted in an oven

Instructions
Toss the peppers along with basil pesto, olive oil and garlic pieces. Spread them on a grill pan and bake in a pre-heated oven at 200 C for 10 min.

Layer the cooked dalia on the serving plate. Arrange the tomato, cucumber and zucchini pieces on the dalia.
Layer the cooked peppers on this , top with the beaten rice and serve hot.