LCBO Food and Drink Holiday 2016

TRENDS  BOWLED OVER

2  To a medium saucepan. add 2 cups (500 mL) salted water and bring to a boil. Add freekeh, reduce to a simmer, cover and cook for 20 to 25minutes or until water has been absorbed. Remove from heat and let sit 10 min- utes covered, then 10 minutes uncovered. Drain if there is any excess water.

3  Toss cauliflower and sweet po- tatoes in olive oil on a foil-lined baking sheet, season with salt and pepper, and distribute evenly. Roast for 25 minutes, tossing at the halfway point, or until lightly browned. 4  Combine freekeh with chickpeas, pome- granate seeds, mint and green onion. Season to taste with salt and pepper. 5 Stir together tahini, yogurt and lemon un- til smooth. Toss with roasted cauliflower and sweet potatoes. 6 To assemble, divide freekeh mixture evenly among bowls and top with tahini-dressed cauliflower and sweet potato. Garnish with a drizzle of pomegranate molasses, pome- granate seeds and fresh mint. Serves 4 WHAT TO SERVE Henry of Pelham Cuvée Catharine Rosé Brut VQA LCBO 217505, 750 mL, $29.95 Creemore Springs Premium Lager LCBO 637744, 6 pk, $13.95

ROASTED CAULIFLOWER & FREEKEH BOWL

2 tbsp (30 mL) olive oil Salt and pepper 1 can (540 g) chickpeas, rinsed and drained ½ cup (125 mL) pomegranate seeds, plus extra for garnish ¼ cup (60 mL) mint leaves, torn, plus extra for garnish 3 green onions, sliced ¼ cup (60 mL) tahini ½ cup (125 mL) plain 2% yogurt Juice of ½ a lemon Drizzle of pomegranate molasses (optional but good), recipe at foodanddrink.ca 1 Preheat oven to 400°F (200°C).

Freekeh, an ancient grain with a tender chew, is a good source of protein and fibre, espe- cially when paired with chickpeas. And who doesn’t love roasted cauliflower with tahini? (Hint: nobody.) 2 cups (500 mL) water 1 cup (250 mL) whole freekeh 1 small cauliflower, core removed, head broken into small florets 2 medium sweet potatoes, cut into ½ inch (1 cm) cubes

174  FOOD & DRI NK HOLIDAY 2016