COOKING COMPANION


FOR THE WATERCRESS SALAD: 85g bag watercress Half a red onion, peeled and thinly sliced 1 tbsp salt 400g can chickpeas, rinsed and drained Salt and freshly ground black pepper


TO SERVE: 200g tub Greek yoghurt


1 Preheat the oven to 200C / Gas 6.


2 For the roasted vegetables, break the caulifl ower into fl orets. Halve the carrots and courgettes lengthwise and cut each half lengthwise into 5 or 6. Cut the leeks in half lengthwise, wash well and cut each half diagonally into 10.


3 For the spice mix, dry the roast the cumin and coriander seeds in a small frying pan for 2-3 minutes, shaking the pan occasionally, until they begin to pop. Remove from the heat and tip into a food processor with the paprika and pepper, half the mint, half the coriander, the olive oil, lemon zest and half the lemon juice, and blend.


4 Place the vegetables in a large, shallow roasting tin and spoon over the spice mix, ensuring all the vegetables are well coated.


MOTHER’S DAY SPECIAL


Treat Mum and the family to a delicious 3 course carvery lunch including a glass of Prosecco and gift on arrival.


Sunday 26th March 2017 £29.95 per person


For more information or to make a booking please call 01179255 100 or visit our Walter’s Bar & Grill website www.waltersbristolroyal.co.uk


Children up to 5yrs eat free, 6-12 yrs £14.95 per child. Complimentary parking included. Bookings from 12:30pm – 14:00pm *20% off all bookings when made before 28th Feb.


BRISTOL MARRIOTT ROYAL HOTEL College Green, Bristol, BS1 5TA BristolMarriottRoyal.co.uk 01179 255 100


6744 - Marriott Bristol Royal Hotel - Mother's Day Special Ad (LANDSCAPE) Feb 2017.indd 1 20/02/2017 11:22 FOODLOVERMAGAZINE.COM | 51


Pour 1cm of water into the base of the tin. Cover tightly with foil and roast for 30 minutes. Remove the foil and cook for a further 30-45 minutes until the vegetables are tender.


5 For the watercress salad, place the red onion in a small bowl, sprinkle over the salt and add enough water to just cover the onion. Set aside for 30 minutes. Drain the


onion and rinse under cold running water, then put into a bowl with the chickpeas and the remaining lemon juice and herbs, the watercress and seasoning. Mix well.


6 To serve, divide the vegetables between serving plates and top with the watercress salad. Serve with a spoonful of Greek yoghurt and garnish with watercress. Sesame pitta breads make an ideal accompaniment to this meal.


www.watercress.co.uk


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