6 portions
Time: Less than 45 minutes

6 portions of cracked wheat
1 vegetable stock cube
2 (about 300g) carrots
1/2 (around 300g) kohlrabi
2 (about 200g) yellow beetroots
1 1/2 tbsp olive oil
Salt and black pepper

3 dl chopped parsley
2 bags (65g each) baby spinach
1 lemon, grated zest and 3 tbsp juice
1 tbsp paprika
4 tbsp olive oil

1. Heat the oven to 225˚C. Place a baking tray in the oven.

2. Cook the cracked wheat according to the directions on the packet with a stock cube in the water. Pour off any excess stock. Allow the cracked wheat to cool.

3. Peel and dice the root vegetables in 1x1 cm pieces. Toss them in the olive oil. Season with salt and pepper. Transfer the root vegetables to the heated baking tray. Roast in the centre of the oven for 12–15 minutes or until the vegetables are soft.

4. Roughly chop the parsley and spinach. Zest the lemon and squeeze out the juice.

5. Mix the cracked wheat, root vegetables, parsley, spinach, lemon zest, paprika, lemon juice and olive oil. Season with salt and pepper.

6. Serve with roasted Jerusalem artichoke hummus, paprika and harissa yoghurt, spiced-rubbed chicken and pita bread         

Nutritional value per portion:
Calories: 1,880 kJ/452 calories
Protein: 10.8 g
Fat: 14.5 g
Carbohydrates: 61.9 g
Salt: 0.64 g

CO2e- 0-0.7 kg per person

For everyone:
Free from eggs, lactose and milk protein.
Make it gluten-free: Replace cracked wheat with gluten-free couscous or quinoa.