Our gut-friendly recipe also uses sourdough as it’s easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.
Ingredients
- stale sourdough 1 slice, torn into chunks
- mixed seeds 50g
- cumin seeds 1 tsp
- coriander seeds 1 tsp
- dried chilli flakes a good pinch
- spray oil
- baby kale 50g
- long-stemmed broccoli 75g, blanched for a few minutes then roughly chopped
- red onion ½, thinly sliced
- cherry tomatoes 100g, halved
- flat-leaf parsley ½ a small bunch, torn
DRESSING
- natural yogurt 100ml
- tahini 1 tbsp
- lemon 1, juiced
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
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Step 2
Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.
Nutritional Information
- Kcals 395
- Fat 21.1g
- Saturates 3.8g
- Carbs 28.8g
- Sugars 9.5g
- Fibre 9.8g
- Protein 17.5g
- Salt 0.8g
